Crock Pot Red Wine Stew


1 small package (1 lb or so) Beef stew pieces. I get the cheap kind, cause I cook it so long it just falls a part in your mouth!

5-6 small potatoes, peeled or not, diced.

1/2 an onion, diced

2 carrots, I don't peel mine, sliced.

1 can tomato paste

1 cup (or so) dryish red wine. I used some leftover Lemberger.

Flour and spices (Creole seasoning, garlic salt, salt and pepper) for dredging.

2-3 Beef bouillon cubes

A bit of butter


Cover the bottom of crock pot with hot water and add 2 bouillon cubes.

Cut up potatoes and carrots and throw in crock pot.

Saute onion in butter.

Throw flour, spices and beef into a Ziploc bag and shake.

Toss beef into pan with onions, brown.

Pour a little red wine into pan when beef is just about done browning, sizzle.

Put browned beef into crock pot.

Add a bit (about half a cup) of red wine and one can tomato paste.

Add another beef bouillon if necessary.


Cook on high for at least 8 hours. This gets the soup nice and thick and makes the meat SO TENDER! I make it in the morning after a cup of coffee...and let it cook all day.

Serve with Fun Buns (Pictured with soup. Recipe to follow!) and a nice glass (or two) of red wine.

The Creole seasoning gives this soup a nice bite! So beware.

1 comment:

Bonnie said...

Yum Yum Yum Andrea !!