Slow Cooker Beef Stew with Red Wine Recipe

ByLily
Jump to Recipe· 4.6 from 17 reviews

If you’re craving a hearty, soul-warming meal that practically makes itself, you’ve got to try this Slow Cooker Beef Stew with Red Wine Recipe. Trust me, this isn’t just any beef stew—it’s bursting with rich, comforting flavors that develop beautifully over hours, making it the perfect dish for busy days or cozy weekends. Stick with me, and I’ll walk you through exactly how to make this fan-freaking-tastic stew with tips that’ll help you wow anyone lucky enough to have a bowl.

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Why This Recipe Works

  • Slow Cooking Magic: Cooking the stew low and slow in a crockpot tenderizes the beef to melt-in-your-mouth perfection.
  • Red Wine Depth: The dry red wine adds complexity and a subtle richness that deepens every bite.
  • Layered Flavors: Browning the meat, deglazing the pan, and slowly simmering the herbs create a stew that’s rich, robust, and ultra-satisfying.
  • Easy Prep & Versatility: You can customize this stew with your favorite veggies or twists, making it perfect for any season or occasion.
Slow Cooker Beef Stew with Red Wine, best beef stew recipes, hearty beef stew, easy slow cooker recipes, comforting beef stew dishes - A black round pot sits on a dark wooden board, filled with a thick dark brown stew. The stew contains small orange carrots and light yellow baby potatoes scattered throughout. There are chunks of dark brown meat submerged in the stew. On top, near the center, lies a small yellow dollop of butter melting into the stew. The black pot contrasts with the wooden board underneath, and the overall look is warm and hearty. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The beauty of this Slow Cooker Beef Stew with Red Wine Recipe lies in its balance of simple, quality ingredients coming together to create something exceptional. Choosing the right beef chuck, fresh herbs, and a bold red wine will transform your stew from ordinary to unforgettable. Here’s why each player on this flavor team matters.

Slow Cooker Beef Stew with Red Wine, best beef stew recipes, hearty beef stew, easy slow cooker recipes, comforting beef stew dishes - Flat lay of fresh cubed boneless beef chuck, a small pile of coarse salt crystals, whole black peppercorns scattered, a small white ceramic bowl with golden olive oil, whole pearl onions with pale shiny skins, bright orange baby carrots, an assortment of baby potatoes with red and golden skins, whole garlic cloves with papery white skins, a small white ceramic bowl of rich red tomato paste, a small white ceramic bowl of dark Worcestershire sauce, a small white ceramic bowl of light beige all-purpose flour, a small white ceramic bowl filled with deep red dry red wine, a small white ceramic bowl of dark beef broth, fresh small bay leaves, a fresh handful of green rosemary sprigs, fresh thyme sprigs, a small pat of pale yellow butter, and fresh bright green parsley sprigs all meticulously arranged in perfect symmetry on a simple white ceramic surface, 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
  • Beef chuck: This cut is perfect for slow cooking due to its marbling, which breaks down into tender, flavorful meat over time.
  • Salt & pepper: Basic seasonings that bring out the natural flavors without overpowering the dish.
  • Olive oil or neutral oil: Essential for browning the meat to develop that deeply savory crust.
  • Pearl onions or medium onions: Sweet and tender when cooked slowly, they add layers of natural sweetness.
  • Baby carrots or large carrots: Their natural sugars soften with cooking, offering subtle texture and color to the stew.
  • Baby or red potatoes: Stew potatoes hold their shape and absorb all those delicious flavors without turning to mush.
  • Garlic: Adds that unmistakable aromatic base that fills the kitchen with warmth.
  • Tomato paste or passata: Boosts umami and provides a rich body to the stew’s sauce.
  • Worcestershire sauce: A secret weapon that adds tangy depth without overpowering.
  • Flour: Helps thicken the stew into a luscious sauce that clings beautifully to each bite.
  • Dry red wine: Pick your favorite—Cabernet Sauvignon, Merlot, or Shiraz—to impart a rich, fruity backbone.
  • Beef broth: Enhances the beefy flavor while keeping it hearty and comforting.
  • Bay leaves: Infuse subtle herbal notes.
  • Fresh rosemary: Adds an irresistible woodsy fragrance perfect for slow-cooked meals.
  • Thyme: Earthy and fresh, it rounds out the herb mix nicely.
  • Butter (optional): Stirred in at the end for a silky-smooth finish that feels indulgent.
  • Parsley (optional): A fresh pop of green and brightness when sprinkled on top before serving.
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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 how flexible this Slow Cooker Beef Stew with Red Wine Recipe is – it welcomes your personal touch! Whether swapping in your favorite root veggies or adding a little extra spice, making it your own only makes it better. Let’s talk about some variations I’ve tried that might inspire you.

  • Adding Mushrooms: I’ve tossed in some rehydrated porcini mushrooms for a lovely umami boost that deepens the flavor profile wonderfully.
  • Hearty Greens: Near the end, stirring in chopped kale adds a fresh twist and a punch of nutrients—I always feel better about indulgent meals with a little greenery.
  • Vegetable Swap: Some days I swap carrots for parsnips or add celery for extra texture—both bring subtle sweetness and complexity.
  • Spicy Kick: A pinch of smoked paprika or a dash of chili flakes has been my secret to giving it a warm, smoky undertone that’s unexpected but so good.
  • Make It Gluten-Free: Using gluten-free flour works just as well—your stew will still thicken nicely and taste rich.

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

Step 1: Prepping Like a Pro

Start by peeling your garlic and onions, and give those potatoes and carrots a good scrub. If your carrots and potatoes are on the larger side, chop them into uniform 1½-inch batons and 1-inch pieces respectively—this helps them cook evenly. For the beef, I cut it into hearty 1-inch cubes, trimming any excess fat, so you’re left with just the best tender morsels. Taking the time to prep carefully here lays the groundwork for a stew that’s perfectly balanced in texture and flavor.

Step 2: Searing for Deep Flavor

Heat your oil over medium-high in a large skillet, then season the beef generously with salt and pepper. This is where the magic starts—sear the beef in batches, so none of the pieces touch. You want a rich, dark crust on each side, about 1-2 minutes per side. Don’t rush this—browning builds so much flavor that’ll make your stew sing. Once that’s done, remove the beef and toss the onions and garlic in the pan, lowering the heat to medium so they soften without burning. Then, splash in some broth or red wine to deglaze the pan, using a wooden spoon to scrape up those flavorful brown bits stuck on the bottom. Stir in the tomato paste and let it cook for about a minute to get rid of any rawness before adding the beef back with a sprinkle of flour to thicken things up.

Step 3: Slow Cook to Perfection

All the goodness from your skillet goes straight into the slow cooker along with the beef broth, red wine, herbs, Worcestershire sauce, and bay leaves. Give it a good stir. Set your crockpot on HIGH for 4 hours or LOW for 7-8 hours. Just a heads up—add your carrots and potatoes halfway through cooking. Adding them too early turns them into mush, and nobody wants that! The slow cooker will work its magic, breaking down the beef and coating everything in a rich, luscious sauce.

Step 4: The Finishing Touch

Before you ladle it out, get rid of the bay leaves and rosemary stems for a clean finish. If you want to take it up a notch, stir in a couple tablespoons of cold butter right at the end—that makes the sauce silky smooth and seriously indulgent. Garnish with freshly chopped parsley, plate it up, and you’re in for a treat.

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Tips from My Kitchen

  • Don’t Skip Browning: It seriously elevates the flavor – I used to be lazy about this and regret it every time!
  • Add Veggies Midway: Keeps carrots and potatoes from turning into stew mush—true story from my early crockpot days.
  • Use Good Wine: It doesn’t have to be expensive, but a dry red you enjoy drinking makes a huge difference.
  • Watch the Lid: Resist the urge to peek during cooking — every time I peek, my stew time stretches out!

How to Serve Slow Cooker Beef Stew with Red Wine Recipe

Slow Cooker Beef Stew with Red Wine, best beef stew recipes, hearty beef stew, easy slow cooker recipes, comforting beef stew dishes - A white bowl filled with a dark brown stew containing several layers of ingredients: large chunks of slow-cooked meat with a tender, shredded texture, whole baby potatoes with a light golden brown color, and whole cooked carrots with a rich orange hue. The stew is thick and glossy, coating the ingredients, and small green parsley leaves are sprinkled on top for color contrast. The bowl sits on a red and white checkered cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling fresh parsley right before serving—it brightens up the deep, hearty stew with a burst of color and freshness. For an extra touch of luxury, a small dollop of crème fraîche or sour cream can add a lovely creamy contrast that isn’t overpowering. Sometimes I even add a little grated Parmesan for a savory pop.

Side Dishes

This stew is so rich and filling that I usually keep sides simple: thickly sliced crusty bread for dipping (you’ll end up with sauce on your fingers, I promise!) or buttery mashed potatoes to soak up every last drop. A light, crisp green salad with a lemony vinaigrette balances the meal perfectly too.

Creative Ways to Present

For special occasions, I’ve served the stew in rustic bread bowls – it’s a fun, crowd-pleasing way to enjoy every bite without any extra dishes. Alternatively, layering it over creamy polenta instead of potatoes changes things up beautifully. I also like to garnish with edible flowers or finely chopped fresh herbs for a wow factor when friends come over.

Make Ahead and Storage

Storing Leftovers

Once your stew has cooled, I store leftovers in airtight containers in the fridge—good for up to four days. I find the flavors actually deepen overnight, so sometimes the next-day stew tastes even better than the first serving!

Freezing

This recipe freezes beautifully. After cooling, I portion it into freezer-safe containers or heavy-duty bags, leaving some space for expansion. It keeps well up to three months, making it a lifesaver on nights when I want home-cooked comfort without the prep.

Reheating

When reheating, I go slow and steady—either warming it gently on the stovetop over low heat or using the microwave in short bursts, stirring in between. I sometimes add a splash of beef broth if it feels a bit thick or dry, keeping that silky texture just right.

FAQs

  1. Can I use a different type of wine for the Slow Cooker Beef Stew with Red Wine Recipe?

    Absolutely! While dry red wines like Cabernet Sauvignon or Merlot work best, you can experiment with other varietals like Shiraz or Pinot Noir. Just avoid cooking wines or anything too sweet, as that can throw off the stew’s balance.

  2. What’s the best way to thicken the stew if it’s too watery?

    If your stew turns out too thin, a helpful trick is to mix a little flour or cornstarch with water to make a slurry, then stir it in and let it simmer for 10–15 minutes. Alternatively, removing the lid towards the end and cooking on HIGH can reduce excess liquid.

  3. Can I prepare this stew in advance?

    Yes! In fact, the flavors improve after sitting overnight in the fridge, making it a perfect make-ahead meal for busy days or entertaining.

  4. Do I need to brown the meat before adding it to the slow cooker?

    While you can skip browning, I highly recommend it because it builds deep, complex flavor and gives the beef a beautiful texture. Trust me, it makes a noticeable difference.

  5. Can I add other vegetables to the stew?

    Definitely! Feel free to add veggies like celery, parsnips, or winter squash. Just add them halfway through cooking to keep your texture just right.

Final Thoughts

This Slow Cooker Beef Stew with Red Wine Recipe holds a special place in my kitchen—and I think once you try it, it will in yours too. There’s something so satisfying about coming home to a house filled with the scent of slow-cooked goodness, and sinking into a bowl of rich, tender beef and veggies that taste like they’ve simmered for hours (because they have!). Give it a go—you might just find your new favorite comfort food that’s as easy as it is delicious.

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Slow Cooker Beef Stew with Red Wine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 17 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
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Description

This easy slow cooker beef stew recipe features tender beef chuck chunks, pearl onions, baby carrots, and potatoes simmered in a rich red wine and beef broth sauce with herbs. The beef is seared first for added depth of flavor, then slow cooked to perfection for a hearty and comforting meal perfect for any day.

Ingredients

Beef and Seasoning

  • 43 oz boneless beef chuck
  • 1/2 Tbsp salt
  • 1 tsp black pepper
  • 3 Tbsp olive oil or another neutral cooking oil
  • 0.74 oz all-purpose flour (1/4 cup) or gluten-free AP flour

Vegetables

  • 12 oz pearl onions (aka baby onions) OR 2 medium onions
  • 14.2 oz baby carrots OR 3 large carrots (cut into about 1.5-inch pieces)
  • 16 oz baby potatoes OR red potatoes/Yukon Golds, cut into equal 1-inch pieces
  • 2 oz garlic (5 large cloves) OR 1 head roasted garlic

Liquids and Flavorings

  • 1 oz tomato paste (2 Tbsp) OR 6 Tbsp tomato sauce/passata
  • 2 Tbsp Worcestershire sauce
  • 2 cups dry red wine (Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Shiraz, etc.)
  • 4 cups beef broth or enough stock cubes for 4 cups water
  • 2 bay leaves (small)
  • 0.3 oz fresh rosemary (1 handful)
  • 1 tsp dry thyme or 3 tsp fresh thyme
  • 2 Tbsp butter (optional, added at the end for silky smooth texture)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prepare the Ingredients: Peel the garlic and onions, scrub the potatoes and carrots. If using larger vegetables, cut the carrots into 1 ½-inch sticks, potatoes into 1-inch even pieces, and onions into thick wedges. Chop the beef into 1-inch cubes, trimming excess fat.
  2. Par-Cook the Meat and Vegetables: Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then sear the cubes in a single layer without overcrowding until a deep dark crust forms on all sides (about 1-2 minutes per side). Remove beef from the pan. Add onions and garlic, reduce to medium heat, and cook until softened, about 5 minutes. Add tomato paste and stir for 1 additional minute.
  3. Add Flour and Beef Back to Pan: Toss the seared beef in the flour until coated, then add it back to the pan, stirring well to dissolve the flour and combine flavors.
  4. Transfer to Slow Cooker: Transfer the skillet contents into the slow cooker. Add beef broth, red wine, Worcestershire sauce, bay leaves, rosemary, and thyme. Stir to combine all ingredients evenly.
  5. Cook the Stew: Cover and cook on HIGH for 4 hours or LOW for 7-8 hours. Add carrots and potatoes halfway through cooking to prevent them from becoming too soft.
  6. Finish and Serve: Before serving, remove bay leaves and rosemary stems. Stir in cold butter to achieve a smooth and velvety finish. Garnish with chopped parsley if desired and serve warm.

Notes

  • Browning the meat before slow cooking builds deep, rich flavor essential to a flavorful stew.
  • Deglazing the pan after searing beef captures all the caramelized bits for added taste.
  • Avoid lifting the lid frequently during slow cooking, as each peek adds 10-15 minutes to the cook time.
  • Do not overfill the slow cooker; filling halfway to two-thirds full yields the best cooking results.
  • Adjust seasoning to taste before serving, adding more salt, Worcestershire sauce, a splash of vinegar, or a pinch of sugar if needed.
  • If stew is greasy, skim fat off before serving or chill leftovers to easily remove solidified fat from the top.
  • Enhance with extra ingredients such as dried mushrooms (rehydrated), celery, parsnips, winter squash, greens (kale, chard), beans, or smoked paprika for added complexity.
  • Store leftovers in airtight containers in the fridge up to 4 days, or freeze for up to 3 months.
  • Reheat gently on stovetop over low heat or in microwave with occasional stirring; add broth if needed to loosen stew.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 650 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 80 mg

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