If you’re a fan of cozy, hearty meals that taste like they’ve been simmering away in a cozy kitchen all day, then you’re going to fall in love with this Slow Cooker Beef Stew with Red Wine and Vegetables Recipe. It’s got tender beef, rich flavors from red wine, and the perfect mix of garden-fresh veggies that come together to create a dish that feels like a warm hug in a bowl. I’ve made this recipe countless times and each time, it’s been a crowd-pleaser—and I’m excited to share all my tips to help you nail it on your first try!

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Why This Recipe Works

Slow Cooker Magic: Low and slow cooking tenderizes the beef perfectly without any fuss.
Red Wine Depth: The wine adds richness and complexity that elevates the stew beyond the usual.
Balanced Vegetables: Carrots, onions, and potatoes soak up all the flavor, making each bite hearty and satisfying.
Finishing Touch: Swirling in cold butter at the end gives the stew a silky, luxurious finish you’ll notice.

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

Ingredients & Why They Work

Every ingredient in this Slow Cooker Beef Stew with Red Wine and Vegetables Recipe plays a star role—from the beef that forms the rich base to the wine that deepens flavor, and the fresh veggies that keep it vibrant and comforting. When you pick your ingredients thoughtfully, the stew practically cooks itself into perfection.

Stew Meat: I recommend chuck roast as it’s flavorful and tenderizes beautifully during slow cooking.
Black Pepper, Garlic Salt, Celery Salt: These simple seasonings add depth and a bit of savoriness without overpowering.
Flour: Helps create a subtle thickening for the stew’s broth.
Olive Oil & Butter: Used for searing meat and sautéing onions to develop layers of flavor.
Yellow Onions & Garlic: Classic aromatics that build the stew’s tasty foundation.
Red Wine (Cabernet Sauvignon or Merlot): Adds boldness and richness—don’t skip it unless you have a great substitute.
Beef Broth & Bouillon Cubes: Infuse the stew with savory goodness and a beefy punch.
Worcestershire Sauce & Tomato Paste: Contribute umami and a slight tang to balance flavors.
Carrots & Baby Yukon Gold Potatoes: Give texture and sweetness, plus they hold up well in slow cooking.
Bay Leaves & Rosemary: Herbs that bring freshness and a woodsy note.
Frozen Peas: Added near the end to keep their color and a little snap.
Cornstarch & Cold Water (Optional): Perfect for thickening the stew if you prefer a heartier consistency.
Gravy Master (Optional): A few drops deliver a deeper, darker color for that professional 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

One of the things I love most about this Slow Cooker Beef Stew with Red Wine and Vegetables Recipe is how easy it is to make your own. I’ve tweaked it over time, adding my personal spin or swapping in whatever’s in season or what the pantry offers.

Variation: For a richer flavor, I’ve occasionally swapped the red wine for a cup of Guinness stout—it gives the stew a deeper, almost smoky note that’s perfect for cold nights.
Dietary Adjustment: If you want to lighten it up, try using less butter and olive oil, or add more veggies like mushrooms, which soak up flavor and add meaty texture.
Seasonal Swaps: Sweet potatoes or parsnips make a delicious alternative to Yukon Gold potatoes and carrots during colder months.
Faster Version: When short on time, you can brown the meat and simmer on the stovetop for a couple of hours, but the slow cooker throw-and-forget method really does yield the best tender results.

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 stew meat into 1-inch cubes, trimming off any large chunks of fat but leaving nice marbling intact for flavor. Then, sprinkle the beef evenly with black pepper, garlic salt, and celery salt—don’t skimp here, this forms the seasoning base. Toss the cubes in flour to lightly coat them, which will help thicken the stew later and add a great crust when you sear.

Step 2: Brown the Meat

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. I like to brown the beef in batches so you don’t overcrowd the pan—this helps each piece get that tasty seared crust. Brown each side about 45 seconds; I know it seems quick but this is just to get a nice color, we’re cooking everything low and slow later. Add more oil between batches as needed. Once browned, transfer the meat into your slow cooker.

Step 3: Sauté Onions and Garlic, Then Deglaze

Lower your skillet’s heat to medium and melt 1 tablespoon of butter. Toss in the diced onions and cook for about 5 minutes until they soften and start to turn golden. Add the minced garlic and cook just until fragrant—about 1 minute. Then splash in a bit of your red wine and use a silicone spatula to scrape up any browned bits stuck to the pan—this little step is a game-changer for flavor, trust me. Pour the onion/garlic mixture into the slow cooker over the beef.

Step 4: Add Remaining Ingredients and Cook Low

Into the slow cooker go the rest: the beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary sprig. Give everything a gentle stir to combine. Set your slow cooker to low and let it cook for 7 ½ to 8 hours, or on high for about 3 ½ to 4 hours until the veggies are tender and the beef is melt-in-your-mouth soft.

Step 5: Final Touches

About 15 minutes before the stew is done, stir in the frozen peas—they add a sweet pop of color and texture. Remove the bay leaves and rosemary sprig to avoid any bitter bites. If you like a thicker stew, mix ¼ cup cold water with 3 tablespoons cornstarch and slowly whisk it into your stew, letting it thicken as it stands. Then, turn off the heat and swirl in 2 tablespoons of cold butter—this chef’s trick, called “monter au beurre,” gives your stew a silky, velvety finish. If you want that deep, rich color, add a few drops of Gravy Master at this point, but that’s totally optional.

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Tips from My Kitchen

Don’t Skip the Sear: Browning the meat fast in batches seals in juices and gives those beautiful caramelized notes.
Deglaze Like a Pro: Always deglaze the pan with a splash of wine or broth to capture every bit of flavor stuck to your skillet.
Butter for Balance: Stirring in cold butter at the end softens any harsh edges and makes the sauce rich without overpowering.
Avoid Overcooking Peas: Adding peas at the very end keeps them fresh and vibrant instead of mushy.

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 fresh chopped parsley on top—it adds a bright pop of color and a bit of herbal freshness that balances the richness perfectly. Sometimes I add a few twists of freshly ground black pepper to finish. And for a cozy touch, a dollop of sour cream or crème fraîche stirred in right before serving gives a lovely tang.

Side Dishes

This stew is pretty hearty on its own, but for a complete meal, I like serving it with crusty bread to soak up the sauce. A simple green salad with a zesty vinaigrette brightens things up after that comforting main course. Or, if you’re feeling indulgent, buttery mashed potatoes or creamy polenta are fantastic companions.

Creative Ways to Present

For special dinners, I’ve served this stew in individual mini dutch ovens or ramekins, topped with a sprinkle of shredded sharp cheddar or Gruyère, then broiled until bubbly and golden on top. It’s a showstopper and adds a little comfort food pizzazz that impresses guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover stew in airtight containers in the fridge for up to 3 days. It actually tastes even better the next day as the flavors meld. Just be sure to cool it before refrigerating to keep it fresh and safe.

Freezing

This stew freezes beautifully—just portion it into freezer-safe containers and it’ll keep for up to 3 months. When I’m short on time, I double the batch and freeze half for a quick, comforting meal later on.

Reheating

To reheat, I thaw the stew overnight in the fridge and warm it gently in a saucepan over low heat, stirring occasionally until hot. Adding a splash of broth or water keeps it from drying out. If you frozen it, you can also reheat straight from frozen on low heat, just allow extra cooking time and stir well.

FAQs

Can I use a different cut of beef for this Slow Cooker Beef Stew with Red Wine and Vegetables Recipe?

Absolutely! Chuck roast is my go-to because it’s well-marbled and tenderizes beautifully over long cooking, but rump roast or bottom round also work well. Just be sure to cut the meat into similar-sized cubes for even cooking.
What can I substitute for red wine if I don’t drink alcohol?

If you want to skip the wine, use an equal amount of beef broth mixed with 2 tablespoons of red wine vinegar for acidity, or even red grape juice with vinegar. This helps keep the flavor balanced without losing the stew’s depth.
How do I prevent the stew from becoming too watery?

Browning the meat well and using flour to lightly coat it before cooking helps the stew naturally thicken. If it’s too thin at the end, mix cornstarch with cold water and stir it in gradually to thicken without clumps.
Can I make this stew on the stove instead of a slow cooker?

Yes! After searing the meat and deglazing with some wine, simmer everything gently on the stove for 1-2 hours, stirring occasionally, until the beef and veggies are tender. Just be sure to keep the heat low to prevent boiling for tender results.

Final Thoughts

This Slow Cooker Beef Stew with Red Wine and Vegetables Recipe has become a staple in my home, especially when I want something hearty but hands-off. The way those flavors develop slowly while you go about your day always feels like a little secret comfort waiting for dinner. I really hope you try it and make it your own—once you do, it might just become one of your favorite easy dinners too. So cozy up, dig in, and enjoy every delicious spoonful!