Go Back
–+ servings
A bowl of beef stew with chunks of meat, mushrooms, and whole baby potatoes in a dark broth.
Print Recipe
No ratings yet

Crockpot Steak and Potatoes with Mushrooms & Red Wine

Crockpot steak and potatoes with tender steak, baby potatoes, mushrooms, and red wine in a thick gravy. Sear, dump, and walk away.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Dinner
Cuisine: American
Keyword: crockpot steak and potatoes, slow cooker steak and potatoes
Servings: 10 servings
Calories: 225kcal
Author: Ansley Beutler

Equipment

1 crockpot

Ingredients

  • 2 lbs beef stew meat cubed
  • 1 tablespoon sea salt
  • 1 tablespoon olive oil
  • ½ cup red wine optional
  • 1 onion diced
  • 1 ½ lbs baby potatoes whole or halved
  • 8 oz mushrooms washed and sliced
  • 6 cloves garlic minced
  • 2 tablespoon arrowroot starch or cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • 1 cup beef broth low-sodium
  • 1 tablespoon fresh thyme loosely chopped
  • 1 tablespoon fresh rosemary loosely chopped
US Customary - Metric

Instructions

  • Season the beef cubes with the sea salt.
    2 lbs beef stew meat, 1 Tbsp sea salt
  • Heat the olive oil in a large skillet over medium-high heat. Sear the beef in two batches until browned on all sides. This is a quick sear; you’re not cooking the beef through.
    1 Tbsp olive oil
  • If using wine, return all the beef to the skillet, pour in the red wine, and simmer until reduced by half. If not using wine, skip this step.
    ½ cup red wine
  • Transfer the beef and any pan juices to the crockpot.
  • Add the onion, potatoes, mushrooms, garlic, arrowroot starch, paprika, garlic powder, onion powder, Italian seasoning, black pepper, beef broth, thyme, and rosemary. Toss to combine.
    1 onion, 1 ½ lbs baby potatoes, 8 oz mushrooms, 6 cloves garlic, 2 Tbsp arrowroot starch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp Italian seasoning, ½ tsp black pepper, 1 cup beef broth, 1 Tbsp fresh thyme, 1 Tbsp fresh rosemary
  • Cook on LOW for 6 - 8 hours or HIGH for 3 - 4 hours, until the beef and potatoes are tender.
  • Serve warm in bowls.

Nutrition

Calories: 225kcal | Carbohydrates: 17g | Protein: 23g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 845mg | Potassium: 735mg | Fiber: 2g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 3mg