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Slow Cooker Beef Stew with Red Wine and Tender Vegetables Recipe

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4.4 from 5 reviews

A hearty and flavorful Slow Cooker Beef Stew featuring tender, browned chunks of beef simmered with vegetables, red wine, and aromatic herbs. This comforting stew is slowly cooked until the meat is melt-in-your-mouth tender and vegetables are perfectly soft, making it a perfect meal for cool evenings or family dinners.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 7 hours 30 minutes
  • Total Time: 7 hours 50 minutes
  • Yield: 6 servings
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Beef and Seasoning

  • 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

Cooking Fats

  • 3-6 tablespoons olive oil
  • 3 tablespoons cold butter (divided)

Vegetables and Aromatics

  • 2 cups yellow onions, diced
  • 4 cloves garlic, minced
  • 5 medium carrots, cut into 1-inch chunks
  • 1 lb baby Yukon gold potatoes, halved or quartered
  • 1 cup frozen peas

Liquids and Flavorings

  • 1 cup cabernet sauvignon or merlot
  • 4 cups beef broth
  • 2 beef bouillon cubes
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • 1 sprig rosemary

Thickening (Optional)

  • ¼ cup cold water
  • 3 tablespoons corn starch

Optional Add-ins

  • 2-3 drops Gravy Master (for richer, darker color)

Instructions

  1. Prepare the Meat: Cut stew meat into 1-inch cubes, trimming away excess fat but leaving well-marbled fat intact for flavor.
  2. Season and Flour the Meat: Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat evenly, then sprinkle with flour and toss again until meat is coated thoroughly.
  3. Brown the Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add meat in batches to avoid overcrowding and brown for about 45 seconds on each side. Add more oil if needed. Transfer browned meat to the slow cooker.
  4. Sauté Onions and Garlic: Reduce skillet heat to medium. Melt 1 tablespoon of butter, then add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for 1 more minute.
  5. Deglaze the Pan: Pour in a splash of wine and use a silicone spatula to scrape up browned bits from the bottom of the skillet for enhanced flavor. Transfer this onion and garlic mixture to the slow cooker.
  6. Add Remaining Ingredients: To the slow cooker, add the remaining wine, beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and rosemary. Stir gently to combine.
  7. 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.
  8. Add Peas: Stir in frozen peas during the last 15 minutes of cooking. Remove and discard bay leaves and rosemary sprig.
  9. Thicken the Stew (Optional): If desired, mix ¼ cup cold water with 3 tablespoons cornstarch until smooth and stir slowly into the stew. Allow it to thicken as it stands.
  10. Finish with Butter and Color: Turn off the heat and add 2 tablespoons of cold butter, swirling gently to create a smooth, velvety texture (a technique called Monter au Beurre). Optionally, add 2-3 drops of Gravy Master for a darker, richer color.

Notes

  • Use cabernet sauvignon or merlot wine for best flavor; you can substitute with additional beef broth if you prefer no alcohol.
  • Do not overcrowd the pan when browning the meat to ensure good caramelization.
  • The butter added at the end enriches the stew and smooths the texture.
  • Adding corn starch slurry is optional but helps thicken the stew if you prefer a thicker consistency.
  • Gravy Master is optional and adds deeper color and richness.

Find it online: https://cheftinaskitchen.com/slow-cooker-beef-stew-with-red-wine-and-tender-vegetables-recipe/