Slow Cooker Beef Stew with Red Wine and Vegetables Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
