Slow Cooked Beef Roast Vegetable Stew with Red Wine

We are celebrating Fall’s debut today! 🍁…so with a little bite in the air, this incredible and hearty beef stew is a perfect weeknight meal. This soup slow-cooks all day, making the house smell amazing! It also has no flour for thickener, so the only gluten is the crusty bread you may choose to serve it with! Because this recipe requires red wine, you’ll also now have a bottle of red opened for dinner!

Ingredients

  • 1 1/2 pounds beef roast
  • 3 cups diced potatoes
  • 2 cups peeled diced carrots
  • 1 onion diced
  • 3 garlic cloves crushed
  • 3 cups beef broth
  • 1 cup frozen peas
  • 1/3 cup red wine of your choice
  • 1/8 cup arrowroot powder
  • 1 packet natural onion dip or onion soup mix (try Simply Organic Foods brand to avoid the additives and preservatives found in lots of others)
  • 1 tsp oregano
  • 1/2 tsp salt
  • fresh ground pepper

Directions

  1. Put all ingredients except peas in slow-cooker in the order listed.
  2. Cook on low for 8+ hours.
  3. Add peas about 30 min before serving.