SLOW COOKER Beef Stew with Marsala Cooking Wine made in the crockpot in 6 hours! This easy recipe is packed with vegetables creating a full classic meal perfect for holiday entertaining or a family meal. My husband declares this one of the best dinners!
This is one of my family’s favorite Slow Cooker Meals. We always break out our crockpot when cold weather hits because I love being able to make a delicious meal for my family that I know is going to warm up their bellies!
Like my Slow Cooker Sausage and Cabbage recipe, this is pure comfort food. This beef stew is slow cooked for 6 hours on high, alongside vegetables, making it a full meal to be enjoyed. Sometimes I serve it on egg noodles or rice, or sometimes I just serve it by itself. If you have any leftovers (which I doubt you will because it’s so good), it’s even better the next day!
Ingredients for Slow Cooker Stew
- Stewing beef – cut into 1 inch pieces
- all purpose flour
- minced garlic
- bay leaves
- marsala cooking wine
- beef broth
- Worcestershire sauce
For the vegetables you’ll need:
- diced tomatoes
How to make Beef Stew in the Crockpot
This recipe calls for 2 pounds of stewing beef. After cooking for 6 hours (on high) your meat is going to be tender and easy to cut through. This recipe is a Slow Cooker dream come true!
The beef is going to be tender, moist and delicious – thanks to the Holland House Marsala Cooking Wine that it’s being slow cooked in. You will use 1/4 cup of Marsala Cooking Wine to create a bold flavor to the beef. I love using this cooking wine in so many cold weather recipes because it easily elevates the taste, from easy weeknight rice meals to gourmet chili on the weekend.
Alongside the beef, you will need lots of vegetables. This is going to make it a complete meal! You’ll need potatoes, carrots, celery, mushrooms and onion. Some people don’t like mushrooms in their stew and that’s ok, you can leave them out if you want. If you’re like me though, you love mushrooms… so add them in.
You’re going to coat the beef in flour, salt and pepper first. This is supposed to be an easy recipe, so you do not need to brown the beef first. Just coating it in the flour is going to allow the Marsala Cooking Wine and beef broth to still stick to it. Trust me, every bite will be tasty!
Now add in some garlic, bay leaves and paprika. Not only are these going to give the stew flavor but your house is going to smell great! I live in an apartment building and you can smell this dish all the way down the hallway, making my neighbors tummies grumble!
Add Marsala Cooking Wine, beef broth and Worcestershire sauce in. You will need 1/4 cup of Cooking Wine for this recipe.
Finally, add your vegetables into the slow cooker on top. Close the lid and cook on high for 6 hours, or low for 12 hours.
What to serve Beef Stew With?
After your 6 hours is up, grab some bowls and fill it with this Beef Stew! Sometimes I serve it on top of egg noodles (that’s my husband’s favorite way), or rice (that’s my daughter’s favorite way) or just as is (that’s my favorite way!). Geeze, my family has opinions!
This Beef Stew is so savory and delicious. The slow cooker taste of the beef broth and Marsala Cooking Wine really shines through, making everything coated in flavor!
Can I freeze beef stew?
Yes you can! I freeze my beef stew in glass, freezer safe dishes in proportions that match my family (usually 2-3 servings). Defrost in the refrigerator overnight, or if you forget, throw in the microwave to defrost and heat up for a few minutes.
I hope you and your family enjoy this Slow Cooker Beef Stew as much as we do! Enjoy it for dinner sometime soon!
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Slow Cooker Beef Stew
SLOW COOKER Beef Stew with Marsala Cooking Wine made in the crockpot in 6 hours! This easy recipe is packed with vegetables creating a full classic meal. My husband declares this one of the best dinners!
- 2 pounds stewing beef cut into 1 inch pieces
- 1/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 clove garlic minced
- 1 teaspoon paprika
- 2 bay leaves
- 1/4 cup Holland House Marsala Cooking Wine
- 2 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- 2 pounds potatoes peeled, chopped
- 4 carrots peeled, chopped
- 1 onion chopped
- 2 stalks celery diced
- 8 ounces mushrooms sliced
- 1 14.5 ounce can diced tomatoes
Place beef in slow cooker. Add flour, salt, and ground pepper and stir to completely coat the meat.
Add garlic, paprika and bay leaves to slow cooker and stir.
Add cooking wine, beef broth and Worcestershire sauce to slow cooker and stir.
Add potatoes, carrots, onion, celery, mushrooms and diced tomatoes. Close lid and cook for 6 hours on HIGH or 12 hours on LOW.
Serve by itself or over egg noodles. Enjoy!