Go Back
There’s something undeniably comforting about a hearty beef stew. As the weather cools and the days grow shorter, the allure of a warm bowl of stew becomes even more pronounced. Rich, savory flavors meld together during a slow cooking process, creating a dish that not only nourishes the body but also warms the soul. Among the myriad variations of this classic dish, the Savory Red Wine Beef Stew stands out. The addition of red wine not only deepens the flavor but also elevates the overall dining experience, making it a perfect choice for family gatherings or a cozy night in.

Slow Cooker Beef Stew with Red Wine

Warm up this season with a Savory Red Wine Beef Stew that offers the ultimate comfort food experience. This hearty dish combines tender beef chuck, aromatic vegetables, and robust red wine, creating a rich and flavorful stew perfect for family gatherings or cozy nights in. Discover the art of slow cooking as you let the ingredients meld together, resulting in a meal that nourishes both the body and soul. Follow our detailed recipe to create a delicious stew that will have everyone coming back for seconds.
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

3 tablespoons all-purpose flour

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

4 medium carrots, sliced into rounds

3 medium potatoes, diced

1 cup red wine (like Merlot or Cabernet Sauvignon)

3 cups beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Beef: In a large bowl, toss the beef cubes with the flour, salt, and pepper until well-coated.

    Sear the Meat: Heat the olive oil in a large skillet over medium-high heat. Add the floured beef in batches, searing until browned on all sides, about 5 minutes per batch. Transfer the beef to the slow cooker.

      Sauté Vegetables: In the same skillet, add the diced onion and garlic, cooking until the onion is translucent, about 3-4 minutes. Stir in the tomato paste and cook for another minute, then add the mixture to the slow cooker with the beef.

        Add Ingredients: Layer the carrots and potatoes on top of the beef in the slow cooker. Pour the red wine and beef broth over the vegetables, adding Worcestershire sauce, thyme, rosemary, and bay leaves. Stir gently to combine without disturbing the layers too much.

          Seasoning: Adjust salt and pepper to taste, ensuring all ingredients are well seasoned.

            Slow Cook: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and the vegetables are cooked through.

              Final Touch: Once cooked, remove the bay leaves and taste the stew. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

                Prep Time, Total Time, Servings: 20 minutes | 8-10 hours | 6 servings