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    Home » Recipes » Beef

    Slow Cooker Beef and Vegetables in Red Wine Sauce

    UPDATED Feb 3, 2020 · PUBLISHED Oct 25, 2017 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Slow Cooker Beef and Vegetables Pin

    Slow Cooker Beef and Vegetables simmer all day in a rich Red Wine Sauce that is out of this world. This dinner is special occasion worthy and weeknight friendly!

    Slow Cooker Beef and Vegetables in a Red Wine Sauce on plate

    Imagine beef and vegetables slow cooking all day in a red wine sauce that fills the house with an amazing aroma of good things to come...with very little effort on your part. Just dish it out and enjoy it. It's loaded with vegetables, so it's a one-pot meal. 

    This recipe is similar to Crock-Pot Beef Bourguignon (an easy version of a Julia Child specialty) since they both use beef and red wine. The Bourguignon has a French flair. On the other hand, the flavor profile of this beef stew-like recipe favors Italian cuisine with stewed tomatoes and Italian seasoning, just like Slow Cooker Chicken Cacciatore. 

    Make plenty! Twist arms, do what you must to have leftovers for the next day so you can make these Mini Beef Pot Pies with Crescent Rolls.

    Mini Beef Pot Pies made with Crescent Rolls stacked on plate

    How to Make Slow Cooker Beef and Vegetables

    This dinner definitely gives off the impression that you slaved all day in the kitchen. In reality, there is a little prep at the beginning of the process and a minor step at the end. Both are worth the time and effort.

    Why do you have to brown meat before slow cooking?

    This step is not required but is highly recommended. It's the secret to tender beef stew meat. 

    Searing the beef cubes on the stovetop before they go into the crock-pot will give this dish a deeper flavor. It also looks more appetizing (in my humble opinion!)

    To sear the beef, blot the cubes dry with a paper towel. Heat oil in a frying pan over medium-high heat. Place the beef cubes in the pan and allow them to sizzle and cook for about 2-3 minutes on each side. Don't crowd the pan. Work in batches, if necessary.

    We cut a boneless beef shoulder roast into cubes to make this recipe. The same cut of beef is used to make slow cooker Black Forest Pot Roast. Head over there for pics of a beef shoulder roast and another fantastic recipe that will wow your guests!

    Types of Vegetables to use in Beef Stew

    In my utopia, there are lots of veggies in this dish...mushrooms and onion for me, green beans for my hubby and extra carrots for my darling daughters. I've tossed in celery, peppers, and potatoes at the beginning of the process and stirred in spinach at the end. Sometimes I cut back on the meat and double the vegetables (and I've added chickpeas too!) Customize the vegetables based upon seasonality and preferences.

    Vegetables in Slow Cooker

    How to Thicken Red Wine Sauce

    The last step in this recipe is also very important. About 30 minutes before the end of the cook time, make a slushy mixture of water and corn starch or water and flour. Pour the "slush" or slurry mixture into the slow cooker and gently stir to incorporate. The result is a silky smooth red wine sauce. I save every last drop so I can spoon it over EVERYTHING IN SIGHT. 🙂

    Crock Pot Beef and Vegetables in Red Wine Sauce in bowl

    If you're having trouble with vegetable consumption at your house, then just coat them with this red wine sauce and they will magically disappear. I pinky promise. And, if you happen to have some Crock-Pot Mashed Potatoes, spoon it on the top! 🙂

    Please rate the recipe and tag @DinnerMom or #DinnerMom on social media if you make the recipe. We'd love to know what you are cooking up!

    📋 Recipe

    Slow Cooker Beef and Vegetables in a Red Wine Sauce

    Slow Cooker Beef and Vegetables in a Red Wine Sauce

    Slow Cooker Beef and Vegetables simmer all day in a rich Red Wine Sauce that is out of this world. 
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: French
    Prep Time: 20 minutes minutes
    Cook Time: 6 hours hours 30 minutes minutes
    Total Time: 6 hours hours 50 minutes minutes
    Servings: 6 Servings
    Calories: 388kcal
    Author: Marjory Pilley

    Equipment

    • Slow Cooker - Programmable

    Ingredients

    • 1 Tablespoon oil canola or vegetable
    • 2 pounds beef shoulder roast cut into 2 inch cubes
    • 1 medium onion cut into large slices
    • 8 ounces mushrooms sliced in half or into thirds if large
    • 2 handfuls of baby carrots or 2-3 large carrots cut into 1-2 inch pieces.
    • 2 handfuls of green beans trimmed and cut in smaller pieces
    • 1 15 ounce can stewed tomatoes
    • 1 cup beef broth vegetable or chicken broth is ok too
    • ½ cup red wine
    • 1 teaspoon Italian Seasoning
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ⅓ cup cold water
    • 3 Tablespoons flour or 1 ½ Tablespoons corn starch for gluten-free version

    Instructions

    • Heat oil over medium high heat in a large pan.
    • Blot meat dry with a paper towel and then transfer it (in batches, if necessary) to the pan.
    • Sear beef cubes for 1 to 3 minutes on each side.
    • As beef cubes are done, transfer them to a crock pot.
    • Add onions, mushrooms, carrots, beans and tomatoes to the crock pot.
    • Stir broth, wine, Italian seasoning, salt and pepper together in a small bowl and then pour over beef and vegetables.
    • Cook 4-5 hours on high or 6-8 hours on low.
    • About 30 minutes before serving time, stir together flour and cold water (or corn starch and water) and create a slushy mixture.
    • Add slush mixture to the crock pot and stir into beef and vegetables.
    • Cook for 30 minutes more and then enjoy!

    Notes

    There are expert tips and helpful information above!
    Jump to:
    • How to Make Slow Cooker Beef and Vegetables
    • 📋 Recipe
    Recpe is gluten-free if corn starch is used as the thickening agent.
    This recipe is the perfect filling for Mini Beef Pot Pies made with Crescent Rolls.
    Grab 5 Low-Carb Saucesand get more easy, healthy recipes! JOIN HERE

    Nutrition

    Calories: 388kcal | Carbohydrates: 17g | Protein: 47g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 122mg | Sodium: 641mg | Potassium: 1093mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6260IU | Vitamin C: 13.9mg | Calcium: 83mg | Iron: 6.9mg
    Nutritional and Food Safety Disclaimer

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    Reader Interactions

    Comments

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      Recipe Rating




    1. The Food Hunter

      March 04, 2015 at 5:43 pm

      I am loving this pot pie idea

      Reply
    2. [email protected] Mom

      March 04, 2015 at 5:47 pm

      I love using my slow cooker and even more I love having left overs! Your beef looks perfectly tender and that sauce on it looks fabulous too!

      Reply
    3. claire @the realistic nutritionist

      March 04, 2015 at 7:18 pm

      Amazing comfort food! <3 Love this!

      Reply
    4. Stephanie @ Back For Seconds

      March 04, 2015 at 7:31 pm

      Mmmmm crock pot recipes are my favorite!

      Reply
    5. Lora @cakeduchess

      March 05, 2015 at 6:17 am

      Oh, so much inspiration here! Now I've got to get out my crock pot and get cooking. Love the beef pockets...they look so good, Marjorie!!

      Reply
    6. Martha @ A Family Feast

      March 05, 2015 at 10:14 am

      Yes - You are right - I DO need this recipe in my life! Love the little pasty pockets!

      Reply
    7. Cookin Canuck

      March 05, 2015 at 11:12 am

      A big "YES!" to packing these little potpies with tons of veggies, particularly mushrooms. These look fantastic!

      Reply
    8. Karen @ Karen's Kitchen Stories

      March 05, 2015 at 3:08 pm

      I love those little pot pies!! So adorable!

      Reply
    9. Erin @ Texanerin Baking

      March 05, 2015 at 3:28 pm

      Ooooh. I totally miss crescent rolls! I know you can make them homemade but they're never as good as Pillsbury. 😉 Love the red wine sauce in this!

      Reply
    10. Colleen (Souffle Bombay)

      March 09, 2015 at 7:27 pm

      Gotta love a meal that can be repurposed the next night!

      Reply
    11. Donna

      February 11, 2018 at 1:12 pm

      5 stars
      Making this again for a special dinner. The red wine sauce is outstanding!

      Reply

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