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Easy Slow Cooker Red Wine Beef Stew: Best Comfort Food

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This Easy Slow Cooker Red Wine Beef Stew is the ultimate comfort food—tender beef, hearty vegetables, and a rich, wine-infused broth that tastes like you spent all day cooking, but the slow cooker does the work for you.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil, divided
  • 1 ½ cups dry red wine (Merlot or Cabernet Sauvignon)
  • 2 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 3 ribs celery, sliced into ½-inch pieces
  • 1 ½ pounds Yukon Gold potatoes, cut into 1-inch chunks
  • 8 ounces cremini mushrooms, halved (optional)
  • 1 cup frozen peas
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons cold water (for slurry)

Instructions

  1. Prep the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then sprinkle the flour over the beef and toss to coat evenly. Shake off any excess flour before searing.
  2. Sear the beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Working in batches, add the beef cubes in a single layer. Sear undisturbed for 3-4 minutes per side until a deep brown crust forms. Transfer seared beef to the slow cooker.
  3. Sauté the aromatics: Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Deglaze the pan: Pour about ½ cup of the red wine into the hot skillet and scrape up the browned bits with a wooden spoon. Let the wine bubble for about a minute, then pour the entire contents into the slow cooker over the beef.
  5. Layer the vegetables: Add the carrots, celery, potatoes, and mushrooms (if using) to the slow cooker. Do not stir yet.
  6. Add liquids and seasonings: Pour the remaining 1 cup of red wine and the beef broth into the slow cooker. Add the tomato paste, Worcestershire sauce, bay leaf, and thyme sprigs. Gently stir to combine, ensuring the tomato paste dissolves.
  7. Cook low and slow: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the potatoes are cooked through.
  8. Add peas and thicken (last 30 minutes): About 30 minutes before serving, stir in the frozen peas. If desired, make a cornstarch slurry by whisking 2 tablespoons cornstarch with 2 tablespoons cold water, then stir into the stew. Cook uncovered for the final 20-30 minutes, stirring occasionally, until thickened.
  9. Finish and serve: Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve hot.

Notes

Don’t skip searing the beef—it’s essential for deep flavor. Use a dry red wine like Merlot or Cabernet Sauvignon; avoid sweet wines. For a thicker stew, use the cornstarch slurry. The stew tastes even better the next day. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

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

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