Slow Cooker Beef Stew with Red Wine and Vegetables Recipe

Introduction

Slow Cooker Beef Stew is a comforting, hearty dish perfect for cozy evenings. Tender beef and vegetables are slow-cooked to develop rich, deep flavors that make every bite satisfying and delicious.

Ingredients

• 2 ½ pounds stew meat (cut into 1-inch cubes)
• ½ teaspoon black pepper
• ½ teaspoon garlic salt
• ½ teaspoon celery salt
• ¼ cup flour
• 3-6 tablespoons olive oil
• 3 tablespoons cold butter (divided)
• 2 cups yellow onions (diced)
• 4 cloves garlic (minced)
• 1 cup cabernet sauvignon or merlot
• 4 cups beef broth
• 2 beef bouillon cubes
• 2 tablespoons Worcestershire sauce
• 3 tablespoons tomato paste
• 5 medium carrots (cut into 1-inch chunks)
• 1 pound baby Yukon gold potatoes (halved or quartered)
• 2 bay leaves
• 1 sprig rosemary
• 1 cup frozen peas
• ¼ cup cold water + 3 tablespoons corn starch (optional, for thickening)
• 2-3 drops Gravy Master (optional, for richer color)

Instructions

1. Step 1: Cut the stew meat into 1-inch cubes, discarding any large pieces of fat. Small amounts of fat marbled into the meat are fine.
2. Step 2: Sprinkle the beef evenly with black pepper, garlic salt, and celery salt. Toss to coat well, then sprinkle the flour over the meat and toss again to coat.
3. Step 3: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat in batches without overcrowding and brown each side for about 45 seconds. Add more oil if needed. Transfer the browned meat to the slow cooker.
4. Step 4: Lower the 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 1 more minute. Pour in a splash of wine and use a spatula to scrape up any browned bits from the pan. Transfer the onion and garlic mixture into the slow cooker.
5. Step 5: Add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary, and any remaining ingredients except peas, cornstarch mixture, and cold butter.
6. Step 6: Cook on low for 7½ to 8 hours or on high for 3½ to 4 hours, until vegetables are tender and potatoes are fork-soft.
7. Step 7: In the last 15 minutes of cooking, add the frozen peas. Remove bay leaves and rosemary stem before serving.
8. Step 8 (Optional): To thicken the stew, mix ¼ cup cold water with 3 tablespoons corn starch. Stir slowly into the stew and allow it to thicken as it stands.
9. Step 9: Turn off the heat and swirl in 2 tablespoons of cold butter for a smooth, velvety finish, a technique known as “Monter au Beurre.” Optionally, add 2-3 drops of Gravy Master for a richer, darker color.

Tips & Variations

• Use cabernet sauvignon or merlot for a deeper flavor, but feel free to substitute with dry red wine or extra beef broth if preferred.
• Browning the meat in batches ensures better caramelization and adds more depth to the stew.
• For a thicker stew without cornstarch, cook uncovered during the last hour to reduce the liquid slightly.
• Fresh rosemary can be swapped with dried rosemary; use about 1 teaspoon dried if fresh isn’t available.

Storage

Store leftover beef stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or microwave until heated through. The stew can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, chuck roast or round steak work well because they become tender during slow cooking. Avoid lean cuts as they may dry out.

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

Browning the meat adds flavor and improves the stew’s overall taste, but if you’re short on time, you can skip this step. The stew will still be delicious but less rich in flavor.

Slow Cooker Beef Stew with Red Wine and Vegetables Recipe

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4.7 from 89 reviews

This Slow Cooker Beef Stew is a comforting and hearty dish perfect for cozy meals. Tender chunks of browned beef are slow-cooked with aromatic onions, garlic, carrots, baby Yukon gold potatoes, and a blend of flavorful liquids including cabernet sauvignon and beef broth. Finished with a velvety butter swirl and optional gravy master for richness, this stew offers deep, complex flavors with minimal hands-on time.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Beef and Seasoning

• 2 ½ pounds stew meat, cut into 1-inch cubes, trimmed of large fat pieces
• ½ teaspoon black pepper
• ½ teaspoon garlic salt
• ½ teaspoon celery salt
• ¼ cup flour

For Browning and Sautéing

• 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 wine
• 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

Optional Ingredients

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

Instructions

1. Prepare the Meat: Cut stew meat into 1-inch cubes, discarding large pieces of fat but keeping the marbled fat. Season evenly with black pepper, garlic salt, and celery salt. Sprinkle with flour and toss to coat the meat thoroughly.
2. Brown the Meat: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, avoiding crowding, and brown each side for about 45 seconds. Add more oil if necessary. Once browned, transfer the meat to the slow cooker.
3. Sauté Onions and Garlic: Reduce skillet heat to medium and melt 1 tablespoon butter. Add diced onions and cook for 5 minutes until softened. Stir in minced garlic and cook for an additional minute. Pour a splash of wine into the skillet to deglaze, scraping up brown bits to add flavor. Transfer this mixture to the slow cooker.
4. Add Remaining Ingredients: Into the slow cooker, add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, rosemary, and the rest of the olive oil and butter except for peas and 2 tablespoons cold butter.
5. Slow Cook the Stew: Cook on low for 7½ to 8 hours or on high for 3½ to 4 hours until vegetables are tender and potatoes are fork-tender.
6. Add Peas and Finish Cooking: Add frozen peas during the last 15 minutes of cooking. Remove bay leaves and rosemary stem before proceeding to the final step.
7. Optional Thickening: If desired, mix ¼ cup cold water with 3 tablespoons cornstarch until smooth, then slowly stir it into the stew. The stew will thicken as it stands.
8. Monter au Beurre: Turn off the heat and swirl in 2 tablespoons of cold butter to create a smooth and velvety texture. Optionally, add 2-3 drops of Gravy Master for a richer, darker color.

Notes

• Use cabernet sauvignon or merlot wine for the best flavor. If you prefer to avoid alcohol, substitute with additional beef broth.
• Fat marbled within the beef adds flavor and richness; do not remove this.
• Gravy Master is optional but enhances color and depth of flavor.
• For a gluten-free version, ensure corn starch and bouillon cubes are gluten-free and substitute flour with a gluten-free alternative for dusting meat.
• Slow cooking on low yields more tender meat and flavors developed more deeply than cooking on high.

Keywords: slow cooker beef stew, beef stew recipe, slow cooked stew, comfort food, hearty beef stew