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Slow Cooker Beef Stew with Red Wine and Vegetables Recipe

ByCaroline
Jump to Recipe·5 from 16 reviews

If you’re craving a hearty, soul-warming meal that practically cooks itself while you’re busy with your day, then you *have* to try this Slow Cooker Beef Stew with Red Wine and Vegetables Recipe. It’s my go-to comfort food, perfect for chilly evenings when you want something rich, tender, and bursting with deep flavors. Trust me, once you taste the tender beef infused with red wine and aromatic herbs, you’ll understand why this stew becomes a family favorite every single time.

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Why This Recipe Works

  • Slow Cooking Magic: The low-and-slow method breaks down tough beef into melt-in-your-mouth tenderness without lifting a finger.
  • Flavor Depth: Searing the beef and deglazing the pan with red wine unlocks layers of rich, complex flavors.
  • Perfect Veggie Combo: Adding Yukon gold potatoes, carrots, and peas balances heartiness with fresh texture and color.
  • Finishing Touch: Swirling in cold butter at the end gives a velvety, luscious sauce that feels truly gourmet.
The image shows a close-up of a thick stew with a wooden spoon in it. The stew has a rich brown sauce with chunks of tender meat, bright orange carrot pieces, small round yellow potatoes, and scattered green peas. The spoon is lifting some stew, showing the shiny, smooth texture of the sauce and the mixture of colorful vegetables and meat inside a white pot. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The ingredients for this Slow Cooker Beef Stew with Red Wine and Vegetables Recipe are classic and thoughtfully chosen to build a stew that’s rich, hearty, and full of nuanced flavor. Each one pulls its weight, plus I’ve got some tips on getting the most out of them when you shop.

  • Stew meat (beef chuck roast is best): Look for well-marbled cuts; the fat melts during cooking making the beef tender and juicy.
  • Black pepper, garlic salt, celery salt: These seasonings add balanced savory notes, giving complexity without overpowering.
  • Flour: Helps create a luscious, slightly thickened sauce as it cooks with the beef juices.
  • Olive oil and cold butter: Essential both for searing the meat and finishing the sauce with a creamy texture.
  • Yellow onions and garlic: The aromatic backbone that boost flavor depth and a subtle sweetness after slow cooking.
  • Cabernet sauvignon or merlot: A dry red wine adds acidity and richness — it’s key to tenderizing the beef and layering flavors.
  • Beef broth and bouillon cubes: Build a comforting, savory base that’s hearty and satisfying.
  • Worcestershire sauce and tomato paste: Add umami punch and a slight tangy sweetness to balance the stew.
  • Carrots, Yukon gold potatoes, frozen peas: Classic vegetable companions that provide sweetness, earthiness, and a pop of color.
  • Bay leaves and rosemary: Fresh herbs infuse the stew with fragrant, woodsy notes that make every bite special.
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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.

Make It Your Way

One of the things I love most about this Slow Cooker Beef Stew with Red Wine and Vegetables Recipe is how flexible it is. Don’t be afraid to tailor it based on what’s in your fridge or special dietary needs—you’ll still get incredible results!

  • Variation: I sometimes swap frozen peas for green beans or pearl onions depending on what’s fresh; it adds a new twist without changing the cooking time.
  • Dietary mods: Prefer gluten-free? Use cornstarch instead of flour to coat your beef and thicken the stew—works perfectly.
  • Seasonal swaps: In colder months, try adding parsnips or turnips for a root-vegetable flair that’s just as comforting.
  • Spice it up: Adding a dash of smoked paprika or a pinch of cayenne pepper gives the stew a subtle smoky heat that my family adores.

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

Step 1: Prep and Season the Beef

Start by cutting your beef into 1-inch cubes, trimming off any large fat pieces but leaving some marbling for flavor. Toss the cubes with black pepper, garlic salt, and celery salt to season evenly. Then sprinkle flour over the meat and give it a good toss so each piece gets coated. This coating will help the stew thicken nicely as it cooks. Pro tip: Don’t rush this step! Proper seasoning and coating make a big difference.

Step 2: Brown the Beef

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef in batches so you don’t overcrowd the pan—that 45 seconds per side sear seals in juices and creates those delicious caramelized bits. If the pan starts to dry out, add a bit more oil. Once browned, transfer the beef to your slow cooker.

Step 3: Sauté Onions and Garlic and Deglaze

Turn the heat down to medium and melt 1 tablespoon of cold butter in the skillet. Add diced onions and cook slowly for about 5 minutes until soft and translucent. Stir in minced garlic and cook for another minute until fragrant. Now comes the secret weapon: splash in some red wine to deglaze the pan, scraping up those flavorful brown bits from the bottom with a silicone spatula. This step packs a punch of flavor into your stew! Pour the whole mixture into the slow cooker with the beef.

Step 4: Add Remaining Ingredients and Slow Cook

Next, add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary into the slow cooker. Give everything a gentle stir to combine. Cover and cook on low for 7 ½ to 8 hours, or high for about 3 ½ to 4 hours. The slow cooking softens the vegetables and tenderizes the beef perfectly. Just wait until those potatoes are fork-tender—it’s a sign the stew is ready.

Step 5: Finish with Peas and a Velvety Butter Swirl

During the last 15 minutes, add frozen peas for a pop of fresh green color and a touch of natural sweetness. When the timer goes off, remove the bay leaves and rosemary sprig. For a smooth, rich finish, whisk in 2 tablespoons of cold butter into the stew off the heat—a chef’s trick called “Monter au Beurre.” If you want deeper color, a few drops of Gravy Master work wonders here.

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Tips from My Kitchen

  • Don’t Skip the Sear: Browning the beef adds concentrated flavor and a better texture; it’s worth the extra step.
  • Deglaze with Wine: Scraping up those brown bits isn’t optional—it’s the secret flavor booster, so use a silicone spatula and get it all!
  • Slow Cooker Timing: Cooking on low is my favorite way to get tender meat, but if you’re in a rush, high works too—just check vegetables early for doneness.
  • Butter Finish: Stirring cold butter at the end softens the sauce beautifully and makes it glossy and silky—it’s a classic French technique you’ll love.

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

This is a close-up view of a beef stew served in a white bowl, placed on a white marbled surface. The stew has three main layers: the thick brown gravy base with a shiny, smooth texture; chunks of cooked beef with a dark brown color and slightly rough texture, scattered evenly throughout; and mixed vegetables, including bright orange carrot pieces, small yellow potato chunks, and a few green peas, all partially submerged in the gravy. A silver spoon is resting inside the bowl on the top right side of the stew. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle some freshly chopped flat-leaf parsley or thyme on top to brighten the deep colors and add a fresh herbal aroma when served. Sometimes just a little cracked black pepper and a drizzle of good-quality olive oil finish things off perfectly.

Side Dishes

This stew is a meal in itself, but I often like to add a rustic crusty bread or buttery dinner rolls to soak up all that rich sauce. A simple green salad dressed with lemon vinaigrette also pairs nicely to cut through the richness.

Creative Ways to Present

For a special dinner, I’ve served the stew in mini cast iron skillets or even inside hollowed-out bread bowls—both add a fun, cozy touch that guests love. Pair with a glass of the same red wine used for cooking to really elevate the experience.

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into airtight containers and into the fridge, where they keep beautifully for up to 3 days. I find the flavors even deepen overnight, making next-day servings some of the best.

Freezing

This stew freezes wonderfully—just cool it completely before portioning into freezer-safe containers. You can freeze it for up to 3 months, which is a great trick for busy weeks when you want homemade comfort in minutes.

Reheating

When reheating, I prefer warming it gently in a pot over low heat, stirring occasionally to prevent sticking. Microwave works too, but go slow and stir every minute or so to keep it from drying out. If the sauce feels a little thick, add a splash of beef broth or water while reheating for perfect consistency.

FAQs

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

    Absolutely! While chuck roast is ideal because of its marbling and tenderness after slow cooking, you can also use rump roast or bottom rounds. Just make sure to cut the meat into even, 1-inch pieces and trim excess fat. The slow cooker does a great job of transforming tougher cuts into tender bites.

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

    If you’d rather skip alcohol, replace the wine with an equal amount of beef broth or red grape juice, plus 2 tablespoons of red wine vinegar to add acidity. This combo helps break down the meat and maintain the rich flavor profile. For an Irish twist, you can even use Guinness stout instead of wine!

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

    Mix ¼ cup of cold water with 3 tablespoons of cornstarch until smooth and stir it slowly into the stew towards the end of cooking. It will thicken as it stands and gives a nice silky sauce. Just remember to add the slurry gradually, stirring continuously to avoid lumps.

  4. Can I make this stew on the stovetop instead of a slow cooker?

    Definitely! After searing the meat and deglazing, reduce the wine by half in your skillet, then combine everything in a heavy pot. Simmer gently on medium-low for 1-2 hours until beef is tender and potatoes are soft. Just stir occasionally and keep heat low to avoid boiling, which toughens the meat.

  5. Any tips for perfect flavor every time?

    Searing your meat well and deglazing that pan with wine is where all the flavor magic happens. Don’t rush these steps! Also, finishing with cold butter stirred in off the heat gives the stew that gorgeous sheen and silky mouthfeel no store-bought stew can match.

Final Thoughts

This Slow Cooker Beef Stew with Red Wine and Vegetables Recipe is close to my heart because it brings together simple ingredients in such a satisfying way—and you don’t have to slave over the stove for hours. The red wine adds such a lovely depth that makes the beef sing, and the veggies soak up all that goodness. It’s the kind of meal that feels like a warm hug after a long day. I really hope you give it a try and make it your own cozy classic too!

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Slow Cooker Beef Stew with Red Wine and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews
  • Author: Caroline
  • 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

This Slow Cooker Beef Stew is a hearty and comforting dish featuring tender chunks of beef simmered with carrots, potatoes, and rich flavors from wine, beef broth, and aromatic herbs. The stew is thickened to a velvety finish with butter and can be easily made in a slow cooker or on the stovetop for a satisfying 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
  • 3-6 tablespoons olive oil
  • 3 tablespoons cold butter, divided

Vegetables and Aromatics

  • 2 cups yellow onions, diced
  • 4 cloves garlic, minced
  • 5 medium carrots, cut into 1-inch chunks
  • 1 lb. baby Yukon gold potatoes, halved or quartered
  • 1 cup frozen peas

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
  • 2 bay leaves
  • 1 sprig rosemary
  • ¼ cup cold water + 3 tablespoons corn starch (optional, for thickening)
  • 2-3 drops Gravy Master (optional, for richer color)

Instructions

  1. Prepare the Beef: Cut the stew meat into 1-inch cubes, trimming large pieces of fat but leaving marbled fat intact. Sprinkle black pepper, garlic salt, and celery salt evenly over the beef, then toss to coat. Add flour and toss again to cover the meat with a light flour coating.
  2. Brown the Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches to avoid overcrowding and brown each side for about 45 seconds. Add more oil if needed. Transfer the browned meat to the slow cooker.
  3. Sauté Onions and Garlic: Reduce heat to medium, melt 1 tablespoon of butter in the skillet, then add diced onions and cook for 5 minutes until softened. Add the minced garlic and cook for 1 minute more. Pour in a splash of wine and use a silicone spatula to deglaze the pan by scraping up browned bits. Transfer this mixture to the slow cooker.
  4. Add Remaining Ingredients: Into the slow cooker, add beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary, and any remaining olive oil or butter except for the peas and the last 2 tablespoons of butter.
  5. Slow Cook the Stew: Cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours, until the vegetables are soft and potatoes are fork tender.
  6. Add Peas: Stir in the frozen peas in the last 15 minutes of cooking. Remove the bay leaves and rosemary sprig before serving.
  7. Thicken the Stew (Optional): If a thicker stew is desired, mix ¼ cup cold water with 3 tablespoons cornstarch and slowly stir into the stew. The mixture will thicken as it cooks and upon standing.
  8. Finish with Butter and Gravy Master: Turn off the heat and swirl in 2 tablespoons of cold butter to make the stew smooth and velvety (a technique called Monter au Beurre). Optionally, add 2-3 drops of Gravy Master for a darker, richer color.

Notes

  • Storage: Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Beef Cuts: Best cuts for stew are chuck roasts, rump roasts, or bottom rounds. You can sear a whole roast and then cut into cubes for less moisture loss.
  • Red Wine Substitute: Replace the wine with equal parts beef broth or red grape juice plus 2 tablespoons red wine vinegar to maintain acidity and tenderize meat.
  • Irish Twist: Substitute the wine with 1 cup of Guinness stout for a unique flavor.
  • Stovetop Method: After searing the beef, add ½ cup wine and reduce it by half over medium heat, then add beef and broth, simmer covered gently for 1-2 hours until potatoes are tender. Add peas during last 10-15 minutes. Thicken and finish with butter as in the slow cooker method.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 800 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 80 mg

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