Slow Cooker Beef Stew with Red Wine and Tender Vegetables Recipe

If you crave a meal that feels like a warm, comforting hug after a long day, you’re going to love this Slow Cooker Beef Stew with Red Wine and Tender Vegetables Recipe. It’s everything you want in a stew—rich, hearty beef slowly cooked to melt-in-your-mouth tenderness, paired with vibrant, fresh vegetables and a deep, flavorful red wine-infused broth. This recipe brings together simple yet robust ingredients that develop incredible depth during the slow cooking process, making it a beloved classic that’s both fuss-free and downright irresistible.

Ingredients You’ll Need

Getting this stew right means having a great balance of quality ingredients that each play a crucial role—from tenderizing the beef to creating a perfectly rich sauce and adding color and texture with fresh vegetables. Here’s what you’ll need to build those layers of flavor:

• Stew meat (2 ½ pounds): The star of the dish, cut into 1-inch cubes for perfect tenderness after slow cooking.
• Black pepper, garlic salt, celery salt (½ teaspoon each): These seasonings punch up the savory profile of the beef beautifully.
• Flour (¼ cup): Coats the beef to help develop a luscious thickness in the stew.
• Olive oil (3-6 tablespoons): For searing the beef and building those caramelized flavors early on.
• Cold butter (3 tablespoons, divided): Adds silkiness and richness in the final touches and during cooking.
• Yellow onions (2 cups, diced): Bring subtle sweetness and depth as they soften.
• Garlic (4 cloves, minced): Boosts aromatic intensity without overpowering the dish.
• Cabernet Sauvignon or Merlot (1 cup): Imparts a complex, fruity acid that elevates the stew’s richness.
• Beef broth (4 cups): The flavorful liquid base carrying all ingredients to stew perfection.
• Beef bouillon cubes (2): Intensify the meaty taste with concentrated umami.
• Worcestershire Sauce (2 tablespoons): Adds a subtle tangy depth and umami boost.
• Tomato paste (3 tablespoons): Brings acidity and a hint of sweetness that balances the stew.
• Carrots (5 medium, cut into 1-inch chunks): Sweet, tender bites that add vibrant color and texture.
• Baby Yukon gold potatoes (1 pound, halved or quartered): Creamy and tender, perfect for soaking up all that juicy stew sauce.
• Bay leaves (2): Impart subtle earthy, herbal notes.
• Rosemary sprig (1): Fresh piney aroma that brightens the deep flavors.
• Frozen peas (1 cup): Added at the end for bursts of sweetness and color.
• Cold water + corn starch (¼ cup + 3 tablespoons, optional): For thickening the stew if desired.
• Gravy Master (2-3 drops, optional): Enhances color with a richer, darker finish.

How to Make Slow Cooker Beef Stew with Red Wine and Tender Vegetables Recipe

Step 1: Prepare and Season the Beef

Begin by cutting your stew meat into uniform 1-inch cubes—this ensures even cooking and fork-tender bites. Discard any large fat pieces, but don’t worry about small marbled fat; it’s magic for juicy flavor. Sprinkle the meat evenly with black pepper, garlic salt, and celery salt, then toss to coat. Dust the beef cubes with flour, tossing again to cover them in a light, even layer. This flour will help create a velvety sauce later.

Step 2: Sear the Beef

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches (so you don’t overcrowd the pan), brown the beef cubes on all sides—about 45 seconds each. This step builds rich caramelization and enhances the stew’s depth. If needed, add more olive oil between batches. Once browned, transfer all beef to your slow cooker.

Step 3: Sauté Onions and Garlic

Reduce heat to medium and melt 1 tablespoon of butter in the skillet. Add diced onions and cook until they soften and release sweetness, about 5 minutes. Stir in the minced garlic and cook for just 1 minute more to prevent bitterness. Splash in a bit of your red wine and use a spatula to scrape up those flavorful brown bits stuck to the pan—this is flavor gold you don’t want to miss. Transfer this aromatic mixture to the slow cooker with your beef.

Step 4: Combine Remaining Ingredients

Add the rest of your ingredients to the slow cooker—red wine, beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Give everything a gentle stir. These are the building blocks of the stew’s complex flavor and hearty texture.

Step 5: Slow Cook to Perfection

Set your slow cooker to low and let it do its magic for 7½ to 8 hours, or choose high for 3½ to 4 hours. The objective is to have your vegetables tender and the beef practically falling apart. Slow cooking gently breaks down collagen in the meat, making each bite rich and tender without any fuss.

Step 6: Final Touches

When you’re about 15 minutes from serving, stir in the frozen peas—they add bursts of fresh flavor and a pop of green. Remove the bay leaves and rosemary sprig to avoid overpowering the stew. If you prefer a thicker stew, mix ¼ cup cold water with 3 tablespoons cornstarch and slowly stir it into the pot; the stew will thicken beautifully as it stands. To finish, swirl in 2 tablespoons of cold butter for a glossy, velvety finish—a chef’s trick called Monter au Beurre that elevates the dish remarkably. For an optional boost in color, add a few drops of Gravy Master.

How to Serve Slow Cooker Beef Stew with Red Wine and Tender Vegetables Recipe

Garnishes

Fresh herbs like chopped parsley or thyme are perfect for brightening the stew’s rich flavors and adding a splash of green that catches the eye. A sprinkle of cracked black pepper on top brings an aromatic finish, and if you’re feeling indulgent, a dollop of sour cream or a swirl of crème fraîche adds a lovely tangy creaminess.

Side Dishes

This stew is hearty enough to shine on its own, but pairing it with crusty artisan bread or buttery dinner rolls is a game changer—perfect for soaking up every last drop of that luscious sauce. For lighter sides, a simple green salad dressed with lemon vinaigrette complements the stew’s richness beautifully, offering balance and freshness.

Creative Ways to Present

For a rustic touch, serve the stew in individual oven-safe crocks, topped with a sprinkle of sharp cheddar cheese melted under a broiler or a puff pastry crust for a cozy pie effect. Alternatively, ladle the stew over a bed of creamy mashed potatoes or buttery polenta to elevate the meal’s texture and comfort level.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, which is rare because this stew disappears fast, store them in an airtight container in the refrigerator. It’s best enjoyed within 3 to 4 days to keep flavors vibrant and the beef tender.

Freezing

This Slow Cooker Beef Stew with Red Wine and Tender Vegetables Recipe freezes beautifully. Allow it to cool completely before transferring into freezer-safe containers or heavy-duty ziploc bags. It can be frozen for up to 3 months, making it a fantastic make-ahead option for busy days when home-cooked comfort is needed in a snap.

Reheating

Reheat leftover stew gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the stew has thickened too much, add a splash of beef broth or water to loosen the sauce. Microwave reheating works too—just cover and heat in short intervals, stirring in between to prevent hot spots.

FAQs

Can I use a different cut of beef?

Absolutely! While stew meat is ideal for slow cooking due to its marbling and tenderness, chuck roast cut into cubes or brisket can also work wonderfully. Just ensure the meat has enough connective tissue to become tender during cooking.

What red wine is best for this recipe?

Cabernet Sauvignon or Merlot are both excellent choices. They provide depth and a nice balance of acidity that enhances the stew’s flavor. Avoid very sweet or very inexpensive wines, as they may affect the taste negatively.

Can I make this recipe in an Instant Pot or on the stovetop?

Yes, you can adapt this stew for an Instant Pot by using the sauté function to brown the meat and vegetables, then pressure cooking for about 35 to 45 minutes. For stovetop, simmer everything in a heavy pot on low heat for 2 to 3 hours until tender.

Is it okay to omit the red wine?

You can skip the wine if you prefer, but keep in mind it adds a unique depth and acidity that balances the richness. Substitute with extra beef broth and a splash of balsamic vinegar or grape juice to mimic some of the wine’s complexities.

How do I get the stew to thicken properly?

After cooking, stirring in a cornstarch slurry (cold water mixed with cornstarch) and allowing it to simmer a few minutes will thicken the stew. Another trick is to blend a small portion of cooked potatoes and stir it back in to naturally thicken the sauce.

Final Thoughts

This Slow Cooker Beef Stew with Red Wine and Tender Vegetables Recipe is a true labor of love that rewards you with every savory spoonful. It’s perfect for cozy nights, joyful gatherings, or whenever you need an easy meal that feels special. Give it a try, invite your favorite people over, and watch how this hearty stew becomes a beloved staple in your recipe collection!

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