Spicy Slow Cooker Beef Stew

    8 hours 20 minutes

    Slow cookers make stews very easy. Just remember that every time you lift the lid of the slow cooker you increase the cooking time by 20 minutes!

    126 people made this

    Serves: 6 

    • 500g cubed beef stew meat
    • 1 tablespoon plain flour
    • 2 tablespoons olive oil
    • 2 teaspoons butter
    • 1 medium yellow onion, thinly sliced
    • 1/4 cup red wine
    • 1 beef stock cube
    • 1 cup (250ml) hot water
    • 1 large potato, cubed
    • 1/2 cup baby carrots
    • 1/2 teaspoon rosemary
    • 1/2 teaspoon dried thyme
    • 1/2 tablespoon garlic powder
    • 1/2 teaspoon ground black pepper
    • 1/4 cup (65ml) water
    • 2 dashes Worcestershire sauce

    Preparation:20min  ›  Cook:8hours  ›  Ready in:8hours20min 

    1. Place cubed beef and flour in a resealable plastic bag. Seal and shake to evenly coat beef with flour. Heat the oil in a frypan over medium heat and brown beef on all sides. Transfer to a slow cooker.
    2. Melt the butter in the frypan over medium heat and cook onion until tender. Transfer to the slow cooker with the beef. Pour wine into the frypan to deglaze then pour wine into slow cooker.
    3. Dissolve the beef stock cube in 1 cup hot water and pour into slow cooker. Place potato and carrots in slow cooker and season with rosemary, thyme, garlic powder and pepper. Mix in remaining water and Worcestershire sauce. Add more water if needed to cover all ingredients.
    4. Cover slow cooker and cook stew 7 to 8 hours on Low.

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    Reviews in English (72)


    I made this recipe yesterday, starting it before work and coming home to the most wonderful aroma. (I just love slow cookers!). I used a homeade vegetable stock I had on hand instead of boullion and adjusted the water accordingly. I too did not change anything else because it looked good to me on paper and I'm happy to report that it turned just wonderful. The meat was so tender and the flavor was great. For my own preference I took a bit of liquid out just before serving and whisked in a bit of flour till it was smooth and then poured it back into the cooker for about 20 minutes to thicken is up a bit. I prefer a thicker "stew". This was so tasty and just what I needed after a long day. I highly recommend :-)  -  08 Oct 2006  (Review from Allrecipes USA and Canada)


    My husband and his mom loved this recipe. We followed the directions to a T. My husband generally doesn't eat red meat so I was very happy he enjoyed this. I personally like a lot of flavors so I was happy with the seasoning and probably won't change that. To the reviewer below though, it's red wine, not red wine vinegar. That probably would taste really bad in a slow cooker. Great recipe overall. Thank you  -  07 Oct 2006  (Review from Allrecipes USA and Canada)


    This was easy and very good! Don't let the description that says a LOT of onion scare you...it is not at all overpowering. The only thing I expected to be different was the consistency...I thought it would be Thicker so maybe next time I can remedy that by adding less liquid. Ate it over cornbread and was very tasty and filling.  -  17 Nov 2005  (Review from Allrecipes USA and Canada)