Red Wine Beef Stew

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  • 00:20Prep Time
  • 06:00Cook Time


  • 2 c. beef stock
  • 3 Tbsp. all-purpose flour
  • 2 tsp. Dijon mustard
  • 1 lb. carrots, cut into rounds
  • 1 (8-ounce) package cremini mushrooms, halved if large
  • 1 large red onion, cut into wedges
  • 2 large celery ribs, cut into 2-inch pieces
  • 4 cloves garlic, chopped
  • 6 sprigs thyme
  • 1 Tbsp. canola oil
  • 3 lb. pot roast, trimmed and cut into 4 pieces
  • Johnny’s Seasoned Pepper
  • 1/4 c. tomato paste
  • 1 c. dry red wine
  • 1 tbsp. unsalted butter
  • Chopped fresh flat-leaf parsley, for serving


  1. Whisk together stock, flour, and mustard in a 6-quart slow cooker.
  2. Add carrots, mushrooms, onion, celery, garlic, and thyme. Stir to combine.
  3. Heat oil in a large skillet over medium-high heat. Season beef with Johnny’s Seasoned Pepper.
  4. Cook turning occasionally until browned on all sides about 10 to 12 minutes.
  5. Remove to slow cooker. Add tomato paste to skillet and cook, stirring, 1 minute.
  6. Add wine and cook, scraping up browned bits about 30 seconds. Add to slow cooker.
  7. Discard thyme. Remove beef and shred with 2 forks, then return to cooker. Stir in butter.
  8. Cover and cook until beef is tender, on low heat 7 to 8 hours or high for 5 to 6 hours.
  9. Serve topped with parsley.

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