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Slow Cooker Beef Stew with Red Wine Recipe

ByCaroline
Jump to Recipe· 4.8 from 35 reviews

Hey there! If you’re after a hearty, comforting meal that practically makes itself while you get on with your day, you’re going to love this Slow Cooker Beef Stew with Red Wine Recipe. It’s one of those dishes that fills the kitchen with an amazing aroma and warms you up from the inside out. I’ve tweaked this recipe over time so it’s got a rich depth of flavor, tender beef, and veggies that melt in your mouth. Trust me, once you try it, this stew might just become your go-to comfort food!

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Why This Recipe Works

  • Low and Slow Cooking: The slow cooker gently breaks down the beef, making it incredibly tender without drying it out.
  • Red Wine Depth: Using red wine like Cabernet or Merlot adds that elegant, rich flavor you just can’t get from broth alone.
  • Searing Meat First: Browning the beef before slow cooking locks in flavor and gives the stew a beautiful, hearty taste.
  • Butter Finish: Swirling in cold butter at the end makes the stew silky smooth—it’s a little chef’s trick that really elevates the dish.
Slow Cooker Beef Stew with Red Wine, hearty beef stew recipe, easy slow cooker dinner, comforting beef stew, rich red wine beef stew - A close-up view of a black pot filled with thick brown stew that has a shiny, smooth surface. Inside the stew, there are many chunks of tender-looking brown meat scattered throughout. Bright orange carrot pieces, small round yellow potatoes, and green peas are mixed evenly in the stew, adding color contrast. A woman's hand is holding a wooden spoon stirring the stew, lifting some pieces of meat and vegetables above the surface. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Slow Cooker Beef Stew with Red Wine Recipe plays a part in creating that perfect balance of savory, tender, and rich flavors. I always recommend quality stew meat and a decent bottle of wine because it truly makes a difference in the end result.

Slow Cooker Beef Stew with Red Wine, hearty beef stew recipe, easy slow cooker dinner, comforting beef stew, rich red wine beef stew - Flat lay of a large pile of raw stew beef cubes with visible marbling, a small heap of whole yellow onions diced, four peeled garlic cloves clustered together, five fresh medium carrots cut into 1-inch chunks, a bowl of halved baby Yukon gold potatoes, a few bright green frozen peas scattered loosely, two whole uncracked brown eggs, a small white ceramic bowl filled with rich beef broth, another small white bowl containing deep red tomato paste, a tiny white bowl holding golden olive oil, a stick of cold butter partially sliced with a smooth creamy texture, a sprig of fresh rosemary, two dry bay leaves, a small white bowl with fine white flour, and a small white bowl of light beige corn starch, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Stew Meat: Chuck roast is your best bet here because it’s well-marbled and becomes melt-in-your-mouth tender after slow cooking.
  • Black Pepper, Garlic Salt, Celery Salt: These simple seasonings bring a subtle but essential layer of flavor that enhances every bite.
  • Flour: Helps your meat brown nicely and thickens the stew slightly as it cooks.
  • Olive Oil & Butter: Olive oil for searing and butter for that luscious finish make this stew extra special.
  • Onions & Garlic: The flavor base that gives your stew a warm, aromatic backdrop.
  • Cabernet Sauvignon or Merlot: Adds deep, complex notes—remember, cooking with wine reduces its alcohol but keeps the flavor.
  • Beef Broth & Bouillon Cubes: They layer a rich meatiness that supports the wine’s boldness perfectly.
  • Worcestershire Sauce & Tomato Paste: The umami heroes that deepen the stew’s flavor profile.
  • Carrots & Baby Yukon Potatoes: The classic stew veggies that soak up all that delicious liquid without falling apart.
  • Bay Leaves & Rosemary: Fresh herbs that subtly brighten and balance the richness.
  • Frozen Peas: Added at the end for a pop of color and fresh sweetness.
  • Corn Starch & Cold Water (Optional): To thicken the stew if you like it heartier.
  • Gravy Master (Optional): A trick I use to deepen color and flavor—totally optional but worth trying.
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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

I love making this Slow Cooker Beef Stew with Red Wine Recipe my own by switching up the veggies based on what’s in season or what I have on hand—sometimes even adding mushrooms or parsnips for extra earthiness. Feel free to play around and find your favorite version.

  • Mushrooms Variation: Adding sliced cremini or portobello mushrooms halfway through gives it a woodsy, meaty flavor that I adore.
  • Seasonal Veggies: Swap carrots for turnips or add celery ribs for crunch; this keeps the stew interesting year-round.
  • Diet-Friendly: Use gluten-free flour for coating the beef and ensure broth is gluten-free if needed.
  • Red Wine Substitute: If you prefer no alcohol, beef broth with a splash of red wine vinegar works well and still tenderizes the meat.

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

Step 1: Prep and Season Your Beef

Start by cutting your stew meat into 1-inch cubes, trimming off any large fat pieces (you want some marbling, but not huge chunks of fat). Then sprinkle with black pepper, garlic salt, and celery salt, tossing to coat evenly. Next, dust the meat with flour—this helps with browning and thickening later. I like to do this prep the night before or in the morning, so the meat really soaks in the seasoning.

Step 2: Brown the Beef for Deep Flavor

Heat olive oil in a large skillet over medium-high heat. Brown the meat in batches—don’t overcrowd the pan or you’ll steam the beef instead of searing it. About 45 seconds per side is enough to get a nice crust. This step adds layers of flavor that make a huge difference in the end stew. Once browned, transfer the beef to your slow cooker.

Step 3: Build Your Flavor Base

Reduce heat to medium and melt a tablespoon of cold butter in the skillet. Add diced onions and cook for about 5 minutes until translucent and soft. Then toss in the minced garlic and cook for just a minute more—watch it closely so it doesn’t burn. Splash in your red wine, scraping the pan with a silicone spatula to loosen those tasty browned bits (also called “fond”)—that’s flavor gold! Pour this onion, garlic, and wine mixture into the slow cooker over the beef.

Step 4: Add Remaining Ingredients & Slow Cook

Throw in the beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, baby Yukon potatoes, bay leaves, and rosemary sprig. Give everything a gentle stir to combine. Cover and cook on low for 7 ½ to 8 hours, or on high for 3 ½ to 4 hours, until your veg is tender and beef is fork-tender. The slow cooker does the heavy lifting here, so you can walk away and relax.

Step 5: Finish and Thicken Your Stew

In the last 15 minutes of cooking, stir in the frozen peas to keep them vibrant and fresh. Remove the bay leaves and rosemary stem—don’t skip this or you’ll get an overpowering herbal flavor. If you want a thicker stew, mix ¼ cup cold water with 3 tablespoons cornstarch and stir it in gradually. It will continue to thicken as it cools. For that velvety finish, swirl in 2 tablespoons of cold butter—a trick I picked up from chefs known as “Monter au Beurre.” Optionally, add a dash or two of Gravy Master for a gorgeous darker hue.

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Tips from My Kitchen

  • Don’t Skip Searing: It’s easy to rush, but searing locks in flavor and creates a richer stew.
  • Use Good Wine: Use something you’d drink—because the flavor concentrates as it cooks.
  • Butter Swirl Last Minute: Don’t add butter too early—it melts and disappears; cold butter at the end adds texture and shine.
  • Vegetable Timing: Add delicate veggies like peas at the end so they don’t turn mushy or lose color.

How to Serve Slow Cooker Beef Stew with Red Wine Recipe

Slow Cooker Beef Stew with Red Wine, hearty beef stew recipe, easy slow cooker dinner, comforting beef stew, rich red wine beef stew - A white bowl filled with a stew showing three main layers: soft brown beef chunks covered in a shiny brown sauce, orange carrot pieces, and small green peas scattered around; small quartered light yellow potatoes are submerged in the thick sauce. A silver spoon rests in the bowl, partially visible at the top edge. The background shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling fresh chopped parsley or thyme over this stew—it brightens the rich flavors and adds a lovely pop of green. Sometimes I add a crack of black pepper right before serving for a bit of extra warmth.

Side Dishes

Crusty bread is an absolute must in my book—perfect for soaking up that luscious sauce. Mashed potatoes or a simple buttered egg noodle also pair wonderfully if you want to stretch the meal or absorb every bit of stew goodness.

Creative Ways to Present

For a special occasion, I spoon the stew into a warm bowl or even a rustic bread bowl, then top it with those fresh herbs. You could also plate it over creamy polenta or cauliflower mash for a more elegant touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to three days. It’s amazing how the flavors deepen overnight, so the next day’s stew tastes even better!

Freezing

This stew freezes beautifully. Just let it cool completely, portion it out, and freeze for up to 3 months. I like to use freezer-safe containers or heavy-duty zip bags, which make thawing easy and mess-free.

Reheating

To reheat, I gently warm it over low heat on the stove, stirring occasionally. This keeps the beef tender and prevents the veggies from turning mushy. If stew thickened too much in the fridge, just add a splash of broth or water to loosen it up.

FAQs

  1. Can I make this Slow Cooker Beef Stew with Red Wine Recipe without alcohol?

    Absolutely! You can substitute the red wine with beef broth combined with 2 tablespoons of red wine vinegar or even red grape juice for sweetness. This keeps the flavor complexity and tenderness without the alcohol.

  2. Which cuts of beef are best for stew?

    Chuck roast is my top recommendation because it’s well-marbled and becomes tender during slow cooking. Rump roasts and bottom rounds also work well if you want alternatives.

  3. Can I cook this stew on the stovetop instead of a slow cooker?

    Yes! After searing the meat and deglazing with wine, reduce it, then simmer everything gently on low for 1-2 hours until tender. It’s a bit more hands-on, but the flavors develop beautifully.

  4. How do I thicken the stew if it feels too watery?

    Mix 3 tablespoons of cornstarch with ¼ cup cold water and stir gradually into the stew near the end of cooking. Let it simmer for a few minutes to thicken up nicely.

  5. What’s the best way to add vegetables so they don’t get mushy?

    Heartier veggies like carrots and potatoes can go in at the beginning, but delicate ones like peas should be added in the last 15 minutes of cooking to keep their color and texture intact.

Final Thoughts

This Slow Cooker Beef Stew with Red Wine Recipe has been such a comforting staple in my kitchen—especially on chilly evenings when you want something hearty without standing over the stove all day. Making it truly feels like a little act of love, and the way it fills your home with those rich, savory aromas just can’t be beat. Give it a try, and I promise, you’ll have yourself a new favorite that’s perfect for family dinners, meal prep, or anytime you crave a warm, filling bowl of goodness.

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Slow Cooker Beef Stew with Red Wine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 35 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, flavorful dish perfect for comforting dinners. Tender chunks of beef are seasoned, seared, and slow-cooked with vegetables, red wine, and herbs to create a rich, savory stew. The addition of butter at the end gives it a smooth, velvety finish.

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

  • 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 pound 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 (optional, for thickening)
  • 3 tablespoons corn starch (optional, for thickening)
  • 2-3 drops Gravy Master (optional, for color)

Instructions

  1. Prepare the Meat: Cut the stew meat into 1-inch cubes, removing any large pieces of fat but keeping marbled fat. Sprinkle the beef evenly with black pepper, garlic salt, and celery salt, then toss to coat. Sprinkle the flour over the meat and toss again until coated.
  2. Sear the Beef: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. In batches to avoid overcrowding, brown the meat for 45 seconds on each side. Add more oil if needed. Transfer the browned beef to the slow cooker.
  3. Sauté Onions and Garlic: Reduce heat to medium and melt 1 tablespoon of butter in the same skillet. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute. Pour a splash of wine into the skillet, scraping the bottom with a spatula to loosen browned bits, which adds flavor.
  4. Add Aromatics and Liquids: Transfer the onions, garlic, and wine mixture to the slow cooker with the beef. Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Stir to combine.
  5. Slow Cook the Stew: Cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours until vegetables are tender and potatoes are fork-tender.
  6. Add Peas and Finish Cooking: During the last 15 minutes of cooking, stir in the frozen peas. Remove the bay leaves and rosemary sprig before serving.
  7. Optional Thicken the Stew: To thicken, mix ¼ cup cold water with 3 tablespoons corn starch until smooth. Slowly stir this mixture into the stew near the end of cooking. The stew will continue to thicken as it stands.
  8. Finish with Butter and Optional Color: Turn off the heat and swirl in the remaining 2 tablespoons of cold butter for a velvety finish, a technique called Monter au Beurre. Optionally, add 2-3 drops of Gravy Master to deepen the color.

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 are chuck roasts (preferred), rump roasts, or bottom rounds.
  • For less moisture loss and more even seasoning, sear a whole roast before cutting into cubes.
  • If you want to substitute red wine, use an equal amount of beef broth or red grape juice plus 2 tablespoons red wine vinegar to maintain acidity and tenderness.
  • For an Irish twist, replace the wine with 1 cup extra stout Guinness beer.
  • Stovetop method: After searing, reduce ½ cup wine by half over medium heat, then add seared beef and juices and simmer gently for 1-2 hours until tender. Add peas last and thicken as desired.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 750 mg
  • Fat: 22 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 95 mg

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