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Slow Cooker Beef Stew with Red Wine and Vegetables Recipe

ByMadison
Jump to Recipe· 4.5 from 3 reviews

If you’re looking for that cozy, soul-warming dish that practically makes itself while you go about your day, you’re in for a treat with this Slow Cooker Beef Stew with Red Wine and Vegetables Recipe. It’s a fan-freaking-tastic comfort meal with tender beef, rich red wine undertones, and hearty veggies that soak up all those delicious flavors. Trust me, once I tried making this, there was no going back to any other stew! Keep reading—I’ll walk you through everything to make sure your stew turns out perfectly every time.

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Why This Recipe Works

  • Depth of Flavor: Browning the beef and deglazing with red wine creates rich, complex layers you can really taste.
  • Tender, Juicy Meat: Slow cooking allows the chuck roast to become meltingly tender without drying out.
  • Perfect Vegetable Texture: Carrots, potatoes, and peas each cook just long enough to stay robust but soft.
  • Velvety Finish: Swirling in cold butter at the end enhances creaminess and gives that gorgeous sheen.
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 magic of this Slow Cooker Beef Stew with Red Wine and Vegetables Recipe lies in how each ingredient contributes to texture, flavor, and aroma. I always recommend picking quality stew meat—like chuck roast—because it has the perfect fat-to-meat ratio to keep things juicy. And a good cabernet sauvignon or merlot adds that lovely earthy richness you want in a stew; you don’t need expensive wine, just something drinkable. Here are my favorite parts about the key ingredients:

  • Stew Meat: Chuck roast is my go-to because it gets tender and flavorful; trimming big chunks of fat helps avoid greasiness.
  • Black Pepper, Garlic Salt, Celery Salt: This simple seasoning trio amps up the beef without overwhelming it.
  • Flour: Helps the meat brown better and starts thickening the stew’s sauce.
  • Olive Oil & Butter: Olive oil’s for searing, butter for flavor and that rich finish—both essential for depth.
  • Yellow Onions & Garlic: They create a savory base that’s irresistible once softened and cooked down.
  • Red Wine (Cabernet Sauvignon or Merlot): Adds acidity and complexity, deglazing the pan to soak up the yummy browned bits.
  • Beef Broth & Bouillon Cubes: They build a hearty, savory backbone for this stew.
  • Worcestershire Sauce & Tomato Paste: Give umami depth and a bit of tang that rounds out the flavors.
  • Carrots, Yukon Gold Potatoes: Classic veggies that absorb the stew’s flavors and add texture.
  • Bay Leaves & Rosemary: Aromatics that infuse subtle earthy notes throughout cooking.
  • Frozen Peas: Added at the end for a pop of color and sweetness.
  • Cornstarch & Cold Water (Optional): For thickening if you want a heartier gravy-like stew.
  • Gravy Master (Optional): Just a drop or two deepens the color, making the stew look even more inviting.
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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.

Tweak to Your Taste

I love that this recipe is super flexible, so you can easily customize it depending on what you have on hand or your flavor preferences. Over the years, I’ve tossed in different veggies or swapped wines, and it’s always turned out delicious. You can truly make this stew your own.

  • Variation: For a cozy Irish twist, try swapping the red wine for a cup of Guinness stout—my family enjoyed that version especially on St. Patrick’s Day!
  • Dietary Modification: Want it gluten-free? Use cornstarch for thickening instead of flour and double-check your Worcestershire sauce ingredients.
  • Seasonal Swap: Play with root vegetables like parsnips or turnips in colder months for a hearty flair.
  • Spice It Up: Add a pinch of smoked paprika or a dash of cayenne if you want a subtle heat kick.

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 approximately 1-inch cubes, and don’t be shy about trimming any large fat pieces—although that delicate marbling inside the meat adds flavor. Next, sprinkle your seasoning mix—black pepper, garlic salt, and celery salt—and toss to coat evenly. Then dust everything lightly with flour; this helps the meat brown beautifully and thickens the stew later on.

Step 2: Brown the Beef

This part brings so much flavor! Heat about 3 tablespoons of olive oil in a large skillet on medium-high. Don’t overcrowd the pan—brown the meat in batches for about 45 seconds per side. Adding more oil as needed keeps the steak searing rather than steaming. Once browned, transfer the beef to your slow cooker. This browning step really lifts the stew from “meh” to amazing.

Step 3: Sauté Onions and Garlic, Then Deglaze

Turn the heat down to medium and melt a tablespoon of cold butter in the same skillet. Toss in your diced onions and cook about 5 minutes until softened. Stir in garlic for just a minute—don’t let it burn! Pour a splash of your red wine into the pan and deglaze by scraping up all the browned bits stuck to the bottom; that’s pure flavor gold. Then add this fragrant onion and wine mixture straight to the slow cooker with the meat.

Step 4: Combine Everything and Slow Cook

Add your beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary into the slow cooker. Stir gently to submerge ingredients in liquid. Cover and cook on low for about 7 ½ to 8 hours, or on high for 3 ½ to 4 hours. The key is low and slow—it lets those flavors marry and the meat become fork-tender.

Step 5: Finish with Peas, Thicken, and Butter

When you’re about 15 minutes from serving, toss in the frozen peas for a pop of color and freshness. Take out the bay leaves and rosemary sprig. If you want a thicker stew, mix some cold water with cornstarch and stir it in slowly until you reach your desired consistency—it thickens further as it rests. Finally, turn off the heat and swirl in 2 tablespoons of cold butter (a chef’s trick called Monter au Beurre), giving your stew a silky, irresistible finish. If you like, a few drops of Gravy Master deepen the color beautifully.

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Pro Tips for Making Slow Cooker Beef Stew with Red Wine and Vegetables Recipe

  • Don’t Skip Browning: It might feel like extra work, but searing the beef adds caramelized flavor you just can’t get otherwise.
  • Use Cold Butter at the End: Swirling in cold butter off-heat creates a glossy, velvety finish that makes your stew look and taste restaurant-quality.
  • Adjust Liquid Levels: If your stew looks too thick early on, add a splash of broth or water—you can always thicken later with cornstarch before serving.
  • Avoid Overcooking Vegetables: Add peas in the last 15 minutes to maintain their bright color and texture.

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 freshly chopped parsley or thyme on top before serving—that little touch adds brightness and makes it look so inviting. Sometimes I add a few grinds of fresh black pepper for a subtle peppery pop. If you want a splash of tang, a tiny drizzle of balsamic glaze is unexpectedly wonderful.

Side Dishes

This stew is a meal on its own, but I love pairing it with crusty bread or fluffy mashed potatoes to soak up every last drop of sauce. A simple green salad with vinaigrette adds a fresh, crisp contrast. And if you’re feeling fancy, creamy polenta works beautifully underneath as a base.

Creative Ways to Present

For dinner parties, I’ve served this stew in rustic mini cast iron skillets or inside hollowed-out sourdough bowls—guests always love the cozy presentation. Garnishing with edible flowers or extra fresh herbs ups the visual appeal. You can even slow-cook individual portions in small ramekins for a stylish touch.

Make Ahead and Storage

Storing Leftovers

I store leftover beef stew in airtight containers in the fridge for up to three days. Reheating on the stovetop with a splash of broth helps revive the stew’s texture and flavor wonderfully. This recipe tastes even better the next day after the flavors meld overnight.

Freezing

If you want to meal prep or save some for later, this stew freezes beautifully for up to three months. Just cool it completely before transferring to freezer-safe containers or heavy-duty zip bags. I usually portion it into single servings for quick lunches or dinners.

Reheating

Slow and easy is key—reheat the stew over low to medium heat on the stovetop, stirring occasionally until warmed through. Adding a splash of beef broth or water helps maintain that luscious texture without drying it out. Microwaving works too, but watch to prevent splattering and stir midway.

FAQs

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

    Absolutely! Chuck roast is ideal because it gets tender and flavorful, but you can also use rump roast or bottom round. Just make sure to cut it into uniform cubes and brown it well. Slow cooking will break down the connective tissue, making even tougher cuts deliciously tender.

  2. What if I don’t want to use wine in the stew?

    No worries! You can substitute the red wine with an equal amount of beef broth mixed with 2 tablespoons of red wine vinegar to keep acidity. Alternatively, red grape juice works if you want a sweeter profile. The key is balancing flavor and acidity to tenderize the meat.

  3. How do I make the stew thicker?

    Once your stew is cooked, mix 3 tablespoons of cornstarch with ¼ cup cold water and stir it into the slow cooker. Let it cook a few minutes more until it thickens. Remember, the stew will continue to thicken as it cools, so go slow with adding thickener.

  4. Can this recipe be made on the stove instead?

    Yes! After browning, deglaze with half a cup of wine and reduce it by half over medium heat, then simmer with the beef and vegetables on low for about 1-2 hours until tender. This method is quicker but requires more attention to prevent boiling and burning.

  5. Is there a way to enhance the color of the stew?

    Definitely! Adding 2-3 drops of Gravy Master near the end deepens the color without altering the flavor. It’s a small trick I picked up that makes the stew look as good as it tastes.

Final Thoughts

This Slow Cooker Beef Stew with Red Wine and Vegetables Recipe is one I always come back to when I want something that feels like a warm hug in a bowl. It’s easier than it looks and rewards you with layers of flavor that’ll impress family and friends. I really hope you try it soon—you might just find a new favorite comfort food, just like I did. Enjoy every bite!

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Slow Cooker Beef Stew with Red Wine and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 3 reviews
  • Author: Madison
  • 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

A hearty and flavorful slow cooker beef stew with tender chunks of beef, potatoes, carrots, and peas simmered in a rich tomato and wine-infused broth. This comforting stew is perfect for a satisfying main course, featuring a velvety finish achieved by swirling in cold butter. Ideal for slow cooking, this recipe makes meal prep effortless while delivering deep, rich flavors.

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 and Aromatics

  • 3-6 tablespoons olive oil
  • 3 tablespoons cold butter, divided
  • 2 cups yellow onions, diced
  • 4 cloves garlic, minced

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

Vegetables and Herbs

  • 5 medium carrots, cut into 1-inch chunks
  • 1 lb baby Yukon gold potatoes, halved or quartered
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 cup frozen peas

Thickening and Optional Ingredients

  • ¼ cup cold water
  • 3 tablespoons corn starch
  • 2-3 drops Gravy Master (optional, adds richer, darker color)

Instructions

  1. Prepare the Meat: Cut the stew meat into 1-inch cubes, removing any large pieces of fat while keeping marrow fat marbled into the meat. Sprinkle the meat evenly with black pepper, garlic salt, and celery salt, then coat with flour by tossing thoroughly.
  2. Brown the Beef: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat in batches, avoiding overcrowding, and brown each side for about 45 seconds. Add more oil if necessary. Transfer browned meat to the slow cooker.
  3. Sauté Aromatics: Lower heat to medium and melt 1 tablespoon of butter in the skillet. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for another minute. Pour a splash of wine to deglaze the pan, scraping up browned bits for extra flavor. Transfer this onion and garlic mixture into the slow cooker.
  4. Add Remaining Ingredients: Into the slow cooker with beef and aromatics, add remaining wine, beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary.
  5. Slow Cook: Cover and 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. Finish with Peas: Add frozen peas during the last 15 minutes of cooking. Remove bay leaves and rosemary stem before serving.
  7. Optional Thickening: For a thicker stew, mix ¼ cup cold water with 3 tablespoons cornstarch to form a slurry. Slowly stir this into the stew and allow it to thicken as it stands.
  8. Velvety Finish: Turn off heat and swirl in 2 tablespoons of cold butter to create a smooth, velvety texture known as monter au beurre.
  9. Optional Color Enhancer: Add 2-3 drops of Gravy Master for a richer, darker color if desired.

Notes

  • Store leftover stew in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Best beef cuts for stew include chuck roasts (ideal), rump roasts, and bottom rounds for tenderness and flavor.
  • For less moisture loss and more concentrated flavor, season and sear a whole roast before cutting it into cubes.
  • If red wine is unavailable, substitute with equal parts 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.
  • For stovetop preparation, after searing meat, reduce ½ cup wine over medium heat before adding remaining ingredients and simmering gently for 1-2 hours until tender.
  • Do not overcrowd the pan while browning meat to ensure proper searing and flavor development.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 650 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 85 mg

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