Easy Rosemary Red Wine Crock Pot Beef and Mushroom Stew is a warm, comforting meal that you’ll love coming home to on a cold day. (gluten-free, dairy-free)
Is anyone else as obsessed with soups and stews as I am? I absolutely love a big, cozy bowl of something hot on cold days (or even on hot days) to nourish my body and soul. Mmmm.
We love soups and stews so much in our house that we make a big pot of something at least once a week during cooler months. It’s a great strategy for “meal prepping” without actually having to meal prep, because we usually get at least 2-3 days worth of lunches or dinners with one batch. I’m so lucky that my husband loves soup and stew as much as I do, and he has a few good recipes up his sleeve, too. That means some weeks I get 2 nights off of cooking when he makes a pot of stew!
Growing up my dad didn’t like to eat soup for dinner often, so I’m enjoying having a household that does. One of his favorite stews I’ve made recently is this Rosemary Red Wine Crock Pot Beef and Mushroom Stew. It’s so incredibly easy to make, and is full of nutritious ingredients like iron-rich beef, vitamin-D filled mushrooms, and antioxidant-packed red wine. And it’s just so darn comforting.
Unlike many people, I actually love cooking a big pot of stew on the stove, so I normally do with this and every other soup and stew. It’s very relaxing to me, but I know most of you are super busy and need the convenience of the crock pot, so I’m trying to listen and bring you more convenient recipes. But if you love watching and big pot of stew simmer on the stove like I do, you can totally make this Rosemary Red Wine Beef and Mushroom Stew on the stove top as well. If not, I hear you. Proceed with the recipe as written and enjoy.
All you need to do for this delicious Rosemary Red Wine Crock Pot Beef and Mushroom Stew is brown the meat before adding it to your slow cooker with all of the other ingredients, then set it to cook on low while you go to work or run errands, and you’ve got a complete meal ready for you when you get home! I like to serve this hearty stew with a chunk of freshly baked whole grain sourdough bread for dipping in the delicious broth, but that’s totally optional (kind of). Either way, this stew is sure to fill your belly and make you feel all warm and fuzzy inside!
Easy Rosemary Red Wine Crock Pot Beef and Mushroom Stew is a warm, comforting meal that you'll love coming home to on a cold day. (gluten-free, dairy-free)
- 4 sprigs rosemary
- 4 cloves garlic, minced
- 1 tbsp oil
- 1 lb beef stew meat
- Sea salt
- Freshly cracked pepper
- 1 cup dry red wine
- 1 pint mushrooms, halved
- 1/2 medium yellow onion, diced
- 2 cups baby Yukon gold potatoes, quartered
- 1 bay leaf
- 2 tbsp balsamic vinegar
- 2 cups low sodium beef broth
- Place rosemary and garlic in the bottom of your slow cooker.
- Heat oil in a large skillet over high heat. Pat beef dry and season with salt and pepper. Add beef to skillet and sear on all sides, about 5 minutes. Add beef to slow cooker.
- Turn heat to low and deglaze skillet with the wine, scraping up any browned bits. Pour into slow cooker with the beef.
- Add mushrooms, onion, bay leaf, balsamic and broth to slow cooker.
- Close lid and cook on low 6-8 hours. Remove bay leaf and rosemary before serving.
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