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Slow Cooker Beef Stew with Red Wine and Vegetables Recipe

ByLucy
Jump to Recipe·5 from 23 reviews

If you’re craving a hearty, soul-warming meal that practically cooks itself, you’ve got to try my Slow Cooker Beef Stew with Red Wine and Vegetables Recipe. This dish is exactly what comes to mind when I want comfort food that still impresses—rich, tender beef soaked in a savory blend of red wine, fragrant herbs, and perfectly cooked root veggies. Trust me, once you make it, you’ll want to keep this recipe in your slow cooker rotation for good!

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Why This Recipe Works

  • Tender, Flavorful Beef: Searing the beef before slow cooking locks in flavor and keeps the meat juicy and tender after hours of cooking.
  • Rich Red Wine Base: The red wine infuses the stew with complexity, balancing the hearty meat and sweet vegetables beautifully.
  • Layered Vegetables: Carrots, potatoes, and peas add texture and color, cooking to perfect tenderness without falling apart.
  • Finishing Butter Swirl: Swirling in cold butter at the end gives the stew a silky, velvety texture that elevates every spoonful.
Slow Cooker Beef Stew with Red Wine and Vegetables, hearty beef stew, slow cooker beef recipes, beef and vegetable stew, red wine beef stew - 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

Every ingredient in this Slow Cooker Beef Stew with Red Wine and Vegetables Recipe plays a part in creating something that’s comforting but still special. Here’s why I pick these ingredients, and a few tips on choosing the best ones for your stew.

Slow Cooker Beef Stew with Red Wine and Vegetables, hearty beef stew, slow cooker beef recipes, beef and vegetable stew, red wine beef stew - 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
  • Beef stew meat: I opt for chuck roast cut into cubes—it has just the right fat marbling that breaks down and tenderizes beautifully during slow cooking.
  • Black pepper, garlic salt, celery salt: These simple seasonings add depth and a subtle savory punch that complements the beef without overpowering it.
  • Flour: Coating the beef helps to create a slight crust during searing and also thickens the stew as it cooks.
  • Olive oil and butter: Olive oil helps with searing the meat, while butter adds richness to the sautéed onions and garlic and a silky finish later.
  • Yellow onions and garlic: Classic aromatics that give the stew its base flavor and a bit of sweetness once cooked down.
  • Cabernet sauvignon or merlot: The wine adds acidity and complexity—grab a bottle you’d enjoy sipping since some of its character remains in the stew.
  • Beef broth and bouillon cubes: These deepen the meaty flavor of the stew, making every bite satisfying.
  • Worcestershire sauce and tomato paste: They punch up the umami and add subtle tang, giving the stew a beautiful body and color.
  • Carrots, baby Yukon gold potatoes, and peas: These vegetables hold their shape well and bring sweetness, creaminess, and fresh pops of color.
  • Bay leaves and rosemary: Classic herbs for earthy aromatics that gently infuse the stew during those long cooking hours.
  • Corn starch (optional): A quick way to thicken the stew if you like a saucier consistency.
  • Gravy Master (optional): Adds a richer, darker color—perfect if you want that restaurant-style look.
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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 absolutely love how flexible this Slow Cooker Beef Stew with Red Wine and Vegetables Recipe is. Once you master the base, feel free to customize it to your taste or whatever you have on hand. You’ll enjoy making it truly your own.

  • Variation: I sometimes swap in Guinness stout for the wine to give the stew a deep, malty flavor—makes it feel extra cozy on a rainy day.
  • Vegetarian Modification: Use mushrooms and hearty root vegetables with vegetable broth instead of beef for a comforting meatless stew.
  • Spice It Up: Add a pinch of smoked paprika or cayenne pepper if you like a subtle smoky heat.
  • Stovetop Alternative: When I’m short on time, I ditch the slow cooker and simmer the stew gently on the stove for about 1.5 hours, stirring occasionally to keep it luscious.

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

Step 1: Season and Flour the Beef

Start by cutting your stew meat into nice 1-inch cubes. Trim away any big fat pieces, but keep the marbling—it’s what keeps the beef tender and flavorful. Sprinkle the cubes generously with black pepper, garlic salt, and celery salt, then toss in flour until every piece is evenly coated. This helps with browning and thickening later, so don’t skip it!

Step 2: Sear the Meat

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Don’t overcrowd the pan—work in batches if necessary—and brown each side of the beef cubes for about 45 seconds. This quick sear locks in the juices and creates those delicious browned bits that build your stew’s flavor. Once browned, transfer the meat to your slow cooker.

Step 3: Sauté Aromatics and Deglaze

Turn the heat down to medium and melt 1 tablespoon of butter in the skillet. Cook diced onions for about 5 minutes until softened, then add minced garlic and cook for another minute. Pour in a splash of your red wine and use a spatula to scrape up any browned bits stuck to the bottom—that’s pure flavor gold! Once deglazed, transfer this mixture to the slow cooker with your beef.

Step 4: Add Remaining Ingredients and Cook

Pop in the beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary sprig into the slow cooker. Give everything a gentle stir. Cover and cook on low for 7½ to 8 hours, or high for 3½ to 4 hours, until the vegetables are tender and the meat is falling-apart soft.

Step 5: Finish with Peas and Thickener

During the last 15 minutes, stir in the frozen peas so they stay bright and fresh. Remove the bay leaves and rosemary stem before serving. If you want a thicker stew, whisk ¼ cup cold water with 3 tablespoons cornstarch and stir it into the stew. It thickens beautifully as it sits.

Step 6: The Chef’s Touch

Turn off the heat and drop in 2 tablespoons of cold butter, swirling it around to melt. This adds a silky sheen and richness that ties everything together—this technique, “Monter au Beurre,” always makes my stew feel extra special. For an even darker color, I sometimes add 2-3 drops of Gravy Master, but that’s totally optional.

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Tips from My Kitchen

  • Don’t Rush the Sear: Even a quick sear adds massive flavor—don’t skip or overcrowd the pan or you’ll miss out on that caramelized goodness.
  • Choose Wine Wisely: Use a dry red wine you enjoy drinking; cheap or overly sweet wines can add odd flavors.
  • Add Peas Last: If you add peas too early, they’ll turn mushy—adding at the end keeps them fresh and colorful.
  • Butter Finish Makes a Difference: Swirling cold butter at the end is my secret weapon for a luscious stew that tastes restaurant-quality.

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

Slow Cooker Beef Stew with Red Wine and Vegetables, hearty beef stew, slow cooker beef recipes, beef and vegetable stew, red wine beef stew - 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 topping my stew with a sprinkle of fresh chopped parsley—it adds a lovely pop of color and a mild freshness that cuts through the richness. Sometimes, I grate a little fresh Parmesan cheese on top just for the extra umami boost, especially on cold nights.

Side Dishes

You really don’t need much alongside this stew since it’s so filling, but crusty bread or buttery mashed potatoes are always winners. I also like pairing it with a simple green salad tossed in vinaigrette to brighten the meal a bit.

Creative Ways to Present

For special occasions, I sometimes serve this Slow Cooker Beef Stew with Red Wine and Vegetables Recipe in individual mini cast iron pots—so cozy and charming! You could also hollow out a round sourdough loaf to serve as an edible bowl—your guests will love the rustic touch.

Make Ahead and Storage

Storing Leftovers

Store your leftover stew in airtight containers in the refrigerator—it keeps beautifully for up to 3 days. I recommend dividing into individual portions so you can reheat just what you need without drying out the whole batch.

Freezing

This stew freezes really well! I let it cool completely before transferring to freezer-safe containers or heavy-duty resealable bags. It will keep its flavor and texture for up to 3 months, making it a perfect make-ahead meal on busy weeks.

Reheating

To reheat, I prefer warming on the stovetop over low heat to maintain that luscious texture, stirring occasionally. You can add a splash of broth or water if it’s too thick. Microwaving works in a pinch, just cover and heat gently in short bursts to avoid drying out the meat.

FAQs

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

    Absolutely! Chuck roast is my favorite because of its marbling and tenderness after slow cooking, but rump roast or bottom round also work well. The key is to choose something that benefits from low-and-slow cooking to become tender and flavorful.

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

    No worries! You can substitute red wine with an equal amount of beef broth or red grape juice mixed with 2 tablespoons of red wine vinegar. This keeps the acidity and tenderizing effect that wine adds. For a different twist, you could try beer or broth depending on your taste.

  3. How can I thicken the stew if it’s too watery?

    I recommend mixing cold water with cornstarch and slowly stirring it into the stew near the end of cooking—it thickens nicely without clumping. Alternatively, you can mash a few cooked potatoes into the broth to naturally thicken it and add extra creaminess.

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

    Definitely! After searing the beef and sautéing the aromatics, reduce your red wine on the stove, then add the broth and all ingredients (except peas). Simmer gently for 1-2 hours until tender, adding peas during the last 15 minutes. Stir often and keep the heat low to avoid boiling.

Final Thoughts

This Slow Cooker Beef Stew with Red Wine and Vegetables Recipe has been one of my go-to dishes for cozy nights when I want a meal that’s fuss-free but full of flavor. It’s got that perfect balance of tender meat, vibrant veggies, and robust broth, all slow-cooked to magical perfection. If you try my recipe, I’m confident it’ll become a comforting classic in your home, just like it is in mine. Happy cooking, friend!

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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 23 reviews
  • Author: Lucy
  • 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
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Description

A hearty and flavorful slow cooker beef stew made with tender beef, carrots, potatoes, and a rich broth enhanced with red wine and herbs. This comforting dish is slowly cooked to develop deep flavors and a velvety finish with butter.

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 lb. baby Yukon gold potatoes, halved or quartered
  • 1 cup frozen peas

Liquids and Flavor Enhancers

  • 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 Meat: Cut beef into 1-inch cubes, removing any large chunks of fat but keeping marbled fat intact. Season with black pepper, garlic salt, and celery salt. Coat the beef with flour by tossing it until evenly covered.
  2. Sear the Beef: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. In batches, add beef cubes without crowding the pan and brown each side for about 45 seconds. Add more oil as needed. Transfer browned beef to the slow cooker.
  3. Sauté Onions and Garlic: Reduce heat to medium and melt 1 tablespoon butter in the skillet. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute. Pour in a splash of wine to deglaze the pan, loosening browned bits for added flavor. Transfer this mixture to the slow cooker.
  4. Add Remaining Ingredients: Into the slow cooker, add the remaining wine, beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary.
  5. Slow Cook: Cook on low for 8 hours or on high for 4 hours, until vegetables are soft and potatoes are fork tender.
  6. Add Peas and Finish Cooking: During the last 15 minutes of cooking, stir in the frozen peas. Remove bay leaves and rosemary sprig before serving.
  7. Thicken the Stew (Optional): 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. Monter au Beurre: Turn off heat and swirl in 2 tablespoons cold butter to give the stew a smooth and velvety texture.
  9. Add Final Touch (Optional): Add 2-3 drops of Gravy Master for a richer, darker color before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Best cuts for stew meat include chuck roast (preferred), rump roast, or bottom round.
  • You can sear a whole roast before cutting into cubes to reduce moisture loss but with less surface area for seasoning and browning.
  • If you prefer no wine, substitute with beef broth or red grape juice plus 2 tablespoons red wine vinegar to maintain acidity and tenderness.
  • For an Irish variation, use 1 cup stout Guinness beer instead of wine.
  • To make this stew on the stovetop, sear meat and onions as directed, then reduce wine by half before adding remaining ingredients. Simmer gently for 1-2 hours until potatoes are tender, adding peas near the end.
  • Swirling in cold butter at the end (monter au beurre) adds richness and a velvety finish.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400 kcal
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 90 mg

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