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Cozy Slow Cooker Beef Stew with Red Wine – Easy Family Favorite

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This rich, tender beef stew is made in the slow cooker with red wine, chuck roast, and simple vegetables. It’s a set-it-and-forget-it comfort food that tastes even better the next day.

Ingredients

Scale
  • 2 to 2.5 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, sliced
  • 3 tablespoons tomato paste
  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1.5 pounds russet potatoes (about 3 medium), peeled and cut into 1.5-inch chunks
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the beef cubes dry with paper towels. In a mixing bowl, toss the beef with the flour, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Working in batches, add the beef in a single layer and sear for 3-4 minutes per side until a deep brown crust forms. Transfer the seared beef to the slow cooker.
  3. Reduce the heat to medium. Add the diced onion to the same skillet and cook for 3-4 minutes, scraping up any browned bits. Add the garlic and cook for 30 seconds until fragrant.
  4. Pour in the red wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until slightly reduced.
  5. Stir in the tomato paste and cook for 1 minute until it darkens.
  6. Pour the wine mixture over the beef in the slow cooker. Add the carrots, celery, potatoes, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour the beef broth over everything and stir to combine.
  7. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the vegetables are soft.
  8. About 15 minutes before serving, stir in the frozen peas and let them warm through.
  9. Remove the bay leaves. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley if desired.

Notes

For a gluten-free version, skip the flour coating and thicken the finished stew with a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons cold water). For a richer flavor, add a parmesan rind while cooking and remove before serving. The stew tastes even better the next day.

Nutrition

Keywords: slow cooker beef stew, red wine beef stew, easy beef stew, comfort food, family dinner, winter stew

Find it online: https://willarecipes.com/cozy-slow-cooker-beef-stew-with-red-wine-easy-family-favorite/