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Slow Cooker Beef Stew with Red Wine and Vegetables Recipe

BySarah
Jump to Recipe· 4.9 from 11 reviews

If you’re craving a cozy, melt-in-your-mouth dinner that you can mostly walk away from, you’re going to love this Slow Cooker Beef Stew with Red Wine and Vegetables Recipe. Trust me, this stew has been my go-to comfort food on chilly nights, and it never disappoints. The slow-cooked beef soaks up the rich red wine and hearty veggies, turning into a dish that’s bursting with deep, satisfying flavors. Stick around, and I’ll share everything you need to make this fan-freaking-tastic stew an absolute success in your kitchen!

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Why This Recipe Works

  • Slow Cooking Magic: Letting the beef simmer low and slow transforms tougher cuts into fork-tender goodness.
  • Red Wine Depth: The wine not only adds rich flavor but helps tenderize the meat beautifully over hours.
  • Layered Veggies: Carrots, potatoes, onions, and peas bring hearty texture and natural sweetness.
  • Finishing Touch: Swirling in cold butter at the end gives the stew a silky, luxurious finish every time.
Slow Cooker Beef Stew with Red Wine and Vegetables, comforting beef stew, easy slow cooker recipes, hearty beef stew, cozy dinner ideas - The image shows a thick beef stew with a rich brown sauce, filled with tender dark brown pieces of beef, bright orange chunks of carrots, and a few green peas scattered throughout. In the center, a metal ladle lifts a portion of the stew, fully loaded with the same ingredients, the sauce shiny and smooth with visible herbs. The stew fills the frame, resting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Slow Cooker Beef Stew with Red Wine and Vegetables Recipe come together for one simple reason: maximizing flavor and tenderness with minimal fuss. I always recommend using good-quality beef and a decent red wine, but even if you sub with broth, the stew remains delicious. Here’s what you want to have on hand and why they rock this dish.

Slow Cooker Beef Stew with Red Wine and Vegetables, comforting beef stew, easy slow cooker recipes, hearty beef stew, cozy dinner ideas - Flat lay of rich red cubes of raw beef stew meat, bright orange carrot chunks, creamy pale yellow baby Yukon gold potatoes halved, glossy deep purple-red glass of cabernet sauvignon, fresh sprig of green rosemary, vibrant white and light purple diced onions, peeled cloves of garlic with smooth white skins, and bright green frozen peas scattered lightly, all arranged naturally with contrasting colors and textures, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Stew Meat: Chuck roast chunks are perfect—they’re flavorful and tenderize wonderfully when slow cooked.
  • Black Pepper, Garlic Salt, Celery Salt: These seasonings give the beef that essential savory backbone without overpowering.
  • Flour: Helps create a subtle coating on the meat for a thicker, richer gravy later on.
  • Olive Oil: For searing the beef to develop those tasty brown bits called the Maillard reaction.
  • Butter: Adds richness and smoothness—especially when stirred in cold at the end (chef’s little secret!).
  • Yellow Onions and Garlic: These aromatics build foundational flavor you’ll notice in every bite.
  • Cabernet Sauvignon or Merlot: Red wine lends complexity and aids tenderizing—you don’t need to use fancy bottles here.
  • Beef Broth and Bouillon Cubes: Beef broth boosts the meaty flavor and keeps the stew luscious.
  • Worcestershire Sauce: A subtle umami punch that amplifies all the savory elements.
  • Tomato Paste: Concentrated tomato flavor adds depth and a slight tanginess.
  • Carrots and Yukon Gold Potatoes: Classic stew vegetables that soak up the broth while adding texture.
  • Bay Leaves and Rosemary: Herbs lend an earthy fragrance—don’t forget to remove them before serving!
  • Frozen Peas: Added near the end for a pop of sweetness and color.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I get it—everyone has their own version of the perfect stew. I love throwing in extra veggies like parsnips or turnips when they’re in season, but you can definitely make this stew your own by swapping ingredients or adjusting timings. It’s your stew adventure!

  • Wine Swap: Once, I tried Guinness instead of wine for an Irish twist, and it gave the stew a wonderful malty depth. Highly recommend trying if you’re feeling adventurous.
  • Mushroom Bonus: Adding sautéed mushrooms before slow cooking can deepen those earthy flavors.
  • Make it Hearty: Need more protein? Toss in some cooked bacon or diced smoked sausage towards the end for a smoky kick.
  • Vegetarian Version: Swap beef with hearty mushrooms or plant-based meat and use vegetable broth for an entirely different but still delicious stew.

Step-by-Step: How I Make Slow Cooker Beef Stew with Red Wine and Vegetables Recipe

Step 1: Prep and Season Your Beef

Start by cutting your stew meat into 1-inch cubes, trimming off large chunks of fat but leaving the marbled fat as it adds flavor and tenderness. I like to sprinkle the cubes with black pepper, garlic salt, and celery salt, then toss them in flour. This light coating helps thicken the stew as it cooks and gives the beef a nice golden crust during searing.

Step 2: Sear the Beef for Flavor

Heat 3 tablespoons of olive oil in a heavy skillet over medium-high heat. Don’t overcrowd the pan—work in batches so each piece gets that beautiful brown crust. I brown mine for about 45 seconds per side. This step might feel a bit tedious, but it’s essential for deep flavors in your Slow Cooker Beef Stew with Red Wine and Vegetables Recipe. Once seared, transfer the beef to your slow cooker.

Step 3: Cook the Aromatics and Deglaze

Reduce the heat to medium and melt 1 tablespoon of butter in the same skillet. Add diced yellow onions and cook until softened, about 5 minutes, then stir in minced garlic for one more minute. Pour in a splash of red wine and use a silicone spatula to scrape up all those lovely browned bits stuck to the pan (this is pure gold for flavor). Once deglazed, pour this mixture directly into the slow cooker.

Step 4: Add Remaining Ingredients and Cook Low and Slow

Into the slow cooker, add the beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary sprig. Give it a gentle stir and cover. Cook on low for 7½ to 8 hours, or on high for 3½ to 4 hours—whatever fits your schedule. The key is letting the veggies soften and beef tenderize until everything is perfect and fork-tender.

Step 5: Final Flourishes and Serving

About 15 minutes before serving, stir in the frozen peas so they stay bright and fresh. Then remove the bay leaves and rosemary stem—trust me, no one wants them in each spoonful! If you want a thicker stew, mix ¼ cup of cold water with 3 tablespoons of cornstarch and stir it in gradually—it thickens as it stands. Finally, turn off the heat and swirl in 2 tablespoons of cold butter—this “Monter au Beurre” technique makes your stew irresistibly velvety. For a richer color, a couple drops of Gravy Master work wonders, but that’s totally optional.

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Pro Tips for Making Slow Cooker Beef Stew with Red Wine and Vegetables Recipe

  • Don’t Skip Searing: I’ve learned that browning the meat first adds a whole new depth to the stew that you just can’t get otherwise.
  • Wine Choice Matters: Using a dry red wine like cabernet or merlot gives the best flavor without overpowering the dish.
  • Timing Your Peas: Adding frozen peas in the last 15 minutes keeps them vibrant and fresh, avoiding mushy veggies.
  • Butter Finish: Swirling cold butter in at the end is a simple technique I picked up from chefs, and it transforms this stew from good to gourmet.

How to Serve Slow Cooker Beef Stew with Red Wine and Vegetables Recipe

Slow Cooker Beef Stew with Red Wine and Vegetables, comforting beef stew, easy slow cooker recipes, hearty beef stew, cozy dinner ideas - The image shows a close-up of beef stew in a black pot, filled with tender-looking chunks of brown beef, bright orange carrot pieces, small green peas, and yellow baby potatoes all mixed in a thick, glossy brown gravy. In the center, a wooden spoon scoops up some of the stew, revealing the chunky vegetables and meat soaked in rich sauce. The stew surface looks smooth with a hearty, comforting texture. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to sprinkle chopped fresh parsley on top just before serving. It adds a fresh green pop and a mild herbaceous note that brightens this hearty stew. If you want to get fancy, a small dollop of sour cream or crème fraîche swirled on top adds a luxurious creaminess.

Side Dishes

This beef stew is a meal in itself, but I often serve it alongside crusty baguette or buttery mashed potatoes to soak up all that luscious sauce. A simple green salad with a light vinaigrette is also nice to cut through the richness and add crispness.

Creative Ways to Present

For holidays or when friends come over, I like serving this stew in rustic bread bowls—that always gets the “wow” reaction and makes leftovers exciting to eat. You can also ladle it over creamy polenta for a twist, or even top it with a sprinkling of sharp aged cheddar.

Make Ahead and Storage

Storing Leftovers

I store leftover stew in airtight containers and refrigerate it for up to 3 days. In my experience, this stew tastes even better the next day after the flavors have had more time to meld. Just be sure to cool it before refrigerating to keep it fresh longer.

Freezing

I’ve frozen this stew a few times with great results. Just portion it into freezer-safe containers or bags and keep it for up to 3 months. When thawed, the texture and flavor remain fantastic—it’s perfect for batch cooking and busy weeks.

Reheating

Reheat slow cooker beef stew gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If it thickened too much in the fridge, add a splash of beef broth or water to loosen it back up. Microwaving works too—just cover it and stir halfway through.

FAQs

  1. Can I use a different cut of beef for this stew?

    Absolutely! While chuck roast is best for its flavor and tenderness, you can also use rump roast or bottom round. Just remember these cuts benefit from slow cooking to become tender, so don’t rush the cooking process.

  2. What if I don’t want to use red wine?

    No worries! You can substitute the wine with beef broth or red grape juice combined with a splash of red wine vinegar to mimic the acidity. This keeps the stew flavorful and tender without the alcohol.

  3. Can I make this stew on the stovetop?

    Definitely. After searing the beef and cooking the aromatics, reduce the wine on the stove, then simmer everything gently for 1-2 hours until tender, stirring occasionally. It just requires a bit more hands-on time but yields excellent results.

  4. How do I thicken the stew if it’s too thin?

    Mix cold water with cornstarch and stir it slowly into the stew near the end of cooking. Let it continue to thicken for a few minutes. Alternatively, mashing a few potatoes in the stew can also naturally thicken it.

  5. Why do you add cold butter at the end?

    This technique, called “Monter au Beurre,” gives the stew a smooth, glossy finish and balances flavors. It’s a pro tip I swear by for that restaurant-quality touch.

Final Thoughts

Honestly, this Slow Cooker Beef Stew with Red Wine and Vegetables Recipe feels like a warm hug on a plate every single time I make it. It’s simple enough for busy weekdays yet fancy enough for weekend dinners where you want to impress without stress. I can’t wait for you to try it—you’re going to love coming home to those rich aromas and tender bites. So, grab those ingredients, get your slow cooker going, and let the magic happen. Your cozy, delicious dinner awaits!

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Slow Cooker Beef Stew with Red Wine and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

A hearty and flavorful Slow Cooker Beef Stew made with tender chunks of beef, savory vegetables, and rich broth, slow-cooked to perfection for a comforting meal.

Ingredients

Beef and Seasoning

  • 2 ½ pounds stew meat
  • ½ teaspoon black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • ¼ cup flour

Cooking Fats and Aromatics

  • 3-6 tablespoons olive oil
  • 3 tablespoons cold butter, divided
  • 2 cups yellow onions, diced
  • 4 cloves garlic, minced

Liquids and Flavorings

  • 1 cup cabernet sauvignon or merlot
  • 4 cups beef broth
  • 2 beef bouillon cubes
  • 2 tablespoons Worcestershire Sauce
  • 3 tablespoons tomato paste

Vegetables and Herbs

  • 5 medium carrots, cut into 1-inch chunks
  • 1 lb baby Yukon gold potatoes, halved or quartered
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 cup frozen peas

Optional Thickening and Color Enhancers

  • ¼ cup cold water + 3 tablespoons corn starch
  • 2-3 drops Gravy Master

Instructions

  1. Prepare the Meat: Cut the stew meat into 1-inch cubes, discarding large pieces of fat but keeping some marbled fat for flavor. Season the beef evenly with black pepper, garlic salt, and celery salt, then toss in flour to coat.
  2. Sear the Beef: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches without overcrowding the pan, browning each side for about 45 seconds. Add more oil as needed. Transfer the browned meat to the slow cooker.
  3. Sauté Aromatics: Reduce heat to medium, melt 1 tablespoon of butter, then cook diced onions for 5 minutes until softened. Add the minced garlic and cook for another minute. Pour in a splash of wine to deglaze the pan, scraping up browned bits for flavor. Transfer this mixture to the slow cooker.
  4. Add Remaining Ingredients: To the slow cooker, add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary, and remaining olive oil or butter as needed. Stir to combine, leaving out peas and thickening ingredients.
  5. Slow Cook: Cook on low for 8 hours or on high for 4 hours until vegetables are tender and beef is cooked through.
  6. Add Peas: In the last 15 minutes of cooking, stir in the frozen peas. Remove bay leaves and rosemary sprig before serving.
  7. Optional Thickening: To thicken the stew, mix ¼ cup cold water with 3 tablespoons corn starch until smooth. Slowly stir this mixture into the stew. The stew will thicken as it stands.
  8. Finish with Butter: Turn off heat and swirl in 2 tablespoons of cold butter to create a smooth, velvety texture, a technique known as monter au beurre.
  9. Optional Color Boost: Add 2-3 drops of Gravy Master to deepen the stew’s color if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Best beef cuts for stew include chuck roast, rump roast, and bottom round for tenderness and flavor.
  • For an Irish twist, substitute the wine with 1 cup of extra stout Guinness.
  • If substituting wine, use equal parts beef broth or red grape juice plus 2 tablespoons red wine vinegar to maintain acidity and tenderness.
  • For stovetop cooking, sear meat and deglaze as instructed, then simmer gently on medium-low heat for 1-2 hours until tender.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 22 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 35 g
  • Cholesterol: 100 mg

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