If you’ve been searching for the ultimate comfort food to warm up any chilly day, look no further than this Hearty Slow Cooker Beef Stew with Red Wine and Vegetables Recipe. It’s a soul-satisfying dish that bubbles with deep, rich flavors of tender beef simmered slowly with robust red wine, fragrant herbs, and a colorful medley of garden-fresh vegetables. The slow cooker does all the heavy lifting, making this stew the perfect blend of effortless cooking and indulgent taste. Trust me, once you make this, it will become your go-to recipe for family dinners and cozy gatherings alike.
Ingredients You’ll Need
Gathering the right ingredients is the secret to creating a stew that is as bursting with flavor as it is comforting. Each component here is straightforward, yet has a crucial role—whether it’s layering the savory depth of the broth, adding luscious texture, or bringing those beautiful pops of color.
- Stew meat (2 ½ pounds): Choose a cut with good marbling for tender, flavorful beef after slow cooking.
- Black pepper (½ teaspoon): Adds a gentle heat that balances the richness.
- Garlic salt (½ teaspoon): A savory seasoning that enhances every ingredient.
- Celery salt (½ teaspoon): Imparts subtle earthy notes.
- Flour (¼ cup): Helps create a thicker, heartier stew sauce.
- Olive oil (3–6 tablespoons): For browning the meat and sautéing the aromatics.
- Cold butter (3 tablespoons, divided): Brings richness and silky texture.
- Diced yellow onions (2 cups): Sweetness and a tender bite when slow-cooked.
- Minced garlic (4 cloves): Adds that unmistakable fragrant punch.
- Cabernet Sauvignon or Merlot (1 cup): Infuses deep, fruity complexity and tenderizes the meat.
- Beef broth (4 cups): The savory base of the stew packed with meaty goodness.
- Beef bouillon cubes (2): Intensifies the broth’s flavor.
- Worcestershire Sauce (2 tablespoons): Adds a tangy umami boost.
- Tomato paste (3 tablespoons): Contributes richness and subtle acidity to the stew.
- Carrots (5 medium, cut into 1-inch chunks): Sweetness and vibrant color.
- Baby Yukon gold potatoes (1 lb, halved or quartered): Creamy texture that soaks up all the delicious stew liquids.
- Bay leaves (2): Infuses aromatic depth during slow cooking.
- Sprig of rosemary (1): Fresh herbaceous notes that lift the flavors.
- Frozen peas (1 cup): Added at the end for a fresh pop of color and sweetness.
- Cold water + cornstarch (¼ cup water + 3 tablespoons cornstarch, optional): For thickening the stew if desired.
- Gravy Master (2–3 drops, optional): Enhances the stew’s color and flavor complexity.
How to Make Hearty Slow Cooker Beef Stew with Red Wine and Vegetables Recipe
Step 1: Season and Flour the Meat
Start by cutting your stew meat into uniform cubes for even cooking. Toss them in a mixture of black pepper, garlic salt, celery salt, and flour—this coating not only seasons the beef but also helps thicken your stew later on. Make sure every piece is evenly coated to build that crave-worthy texture in the sauce.
Step 2: Brown the Beef
In a large skillet, heat olive oil over medium-high heat until shimmering. Brown the beef cubes a few batches at a time so they caramelize beautifully instead of steaming. This step locks in flavor and creates those rich, savory notes that only beautifully seared beef can bring. Once browned, transfer the meat to your slow cooker.
Step 3: Sauté Onions and Garlic
Using the same skillet, add a bit more olive oil and then toss in your diced onions and minced garlic. Sauté until softened and translucent, releasing their natural sweetness and aroma. Stir frequently to prevent burning, then add these golden morsels to the slow cooker with the beef.
Step 4: Combine the Rest of the Ingredients
Pour in the red wine, beef broth, and Worcestershire sauce. Stir in the tomato paste and crumble in the beef bouillon cubes to deepen the savory profile. Add the carrots, baby potatoes, bay leaves, and rosemary sprig. If using, add the cold butter here for extra richness. Give everything a good mix to combine all those luscious flavors before covering it up.
Step 5: Slow Cook to Tender Perfection
Set your slow cooker on low and let the magic happen over 7½ to 8 hours—or on high for about 3½ to 4 hours if you are short on time. The slow, steady heat transforms the beef to fork-tender magnificence while melding all those incredible ingredients into one harmonious stew.
Step 6: Add Peas and Optional Thickening
In the final 15 minutes, stir in the frozen peas to keep their crisp color and a touch of sweetness. If you prefer a thicker stew, mix the cornstarch with cold water and stir it in now, allowing the sauce to thicken before serving. A few drops of Gravy Master at this stage help deepen color and flavor contrast if you want that extra dimension.
How to Serve Hearty Slow Cooker Beef Stew with Red Wine and Vegetables Recipe
Garnishes
Fresh herbs like chopped parsley or a sprinkle of thyme provide a beautiful fresh finish that contrasts with the hearty richness of the stew. A dollop of buttery mashed potatoes alongside or a crusty slice of bread is perfect for soaking up every last bit of gravy.
Side Dishes
This stew shines on its own but pairs wonderfully with a simple green salad dressed lightly with vinaigrette for balance. For a cozy night in, creamy polenta or buttered egg noodles make for a luxurious base, allowing you to pile on the stew.
Creative Ways to Present
For a rustic touch, serve the stew in individual ceramic bowls with a sprinkle of grated sharp cheddar or crumbled blue cheese on top. Or, if you’re feeling fancy, ladle it over a thick slice of toasted sourdough and garnish with microgreens for a modern twist.
Make Ahead and Storage
Storing Leftovers
After enjoying your Hearty Slow Cooker Beef Stew with Red Wine and Vegetables Recipe, store any leftovers in airtight containers in the refrigerator. The flavors actually deepen after a day or two, making reheated portions taste even better the next day.
Freezing
This stew freezes beautifully, which makes it a fantastic dish to prepare in advance. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat your stew gently on the stovetop over medium heat, stirring occasionally to regain that warm, comforting consistency. If thickened too much during storage, splash in a little beef broth or water to loosen it up.
FAQs
Can I use a different type of wine?
Absolutely! While Cabernet Sauvignon and Merlot are recommended for their rich flavor profiles, other dry red wines like Shiraz or Pinot Noir can work well, too. Just avoid sweet dessert wines, as they can alter the stew’s taste.
Do I have to brown the meat?
Browning the meat is highly recommended because it develops flavor through caramelization. Skipping this step will still yield a tasty stew but may lack the depth of taste and rich color.
Can I make this recipe in an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot by using the sauté function to brown the meat and vegetables and then pressure cooking for about 35 to 45 minutes. Just remember to add peas at the end and use natural pressure release for best tenderness.
What can I substitute for Worcestershire sauce?
If you don’t have Worcestershire sauce, you can use soy sauce combined with a splash of vinegar and a pinch of sugar—this mix provides the tangy umami kick the stew needs.
Is it okay to skip the gravy thickener?
Yes, you can leave out the cornstarch slurry if you prefer a thinner, brothier stew. The flour coating on the beef already helps thicken the sauce somewhat, but adding the slurry ensures a more velvety consistency.
Final Thoughts
This Hearty Slow Cooker Beef Stew with Red Wine and Vegetables Recipe is one of those dishes you return to over and over because it delivers warmth, comfort, and unbeatable flavor with so little fuss. Whether it’s a relaxed family dinner or a special weekend treat, this stew will fill your home with wonderful aromas and your heart with comfort. Give it a try—you’ll be amazed at just how easy it can be to make a meal this delightful from start to finish!
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Hearty Slow Cooker Beef Stew with Red Wine and Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting Slow Cooker Beef Stew made with tender beef chunks, aromatic herbs, and a rich blend of vegetables simmered to perfection. This classic stew is ideal for a cozy family meal, delivering deep flavors with minimal prep time and easy slow cooking.
Ingredients
Beef and Seasonings
- 2 ½ pounds stew meat, cut into 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 Flavor Enhancers
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire Sauce
- 3 tablespoons tomato paste
- 2–3 drops Gravy Master (optional)
Herbs and Optional Thickener
- 2 bay leaves
- 1 sprig rosemary
- ¼ cup cold water + 3 tablespoons corn starch (optional, for thickening)
Instructions
- Season the Beef: Cut the stew meat into cubes and season evenly with black pepper, garlic salt, celery salt, then toss with flour until well coated. This helps to tenderize the meat and create a thickened stew base.
- Brown the Meat: Heat olive oil in a skillet over medium-high heat. Brown the coated meat cubes in batches to get a nice crust, adding flavor and locking in juiciness. Transfer the browned meat to your slow cooker.
- Sauté Onions and Garlic: Using the same skillet, add butter and sauté the diced onions and minced garlic until they become soft and translucent. This builds a flavorful foundation. Then, transfer them to the slow cooker with the meat.
- Add Remaining Ingredients: Pour in the wine, beef broth, crumble in beef bouillon cubes, Worcestershire sauce, and tomato paste. Add the chopped carrots, potatoes, bay leaves, and rosemary. Give everything a gentle stir to combine well, then cover the slow cooker.
- Slow Cook the Stew: Cook on low for 7½ to 8 hours or on high for 3½ to 4 hours. Cooking low and slow ensures the beef becomes tender and the flavors meld beautifully.
- Finish with Peas: About 15 minutes before serving, stir in the frozen peas to add color and freshness without overcooking.
- Optional Thickening: If you prefer a thicker stew, mix cold water with cornstarch to create a slurry and stir it into the stew during the last 10 minutes of cooking, allowing it to thicken.
- Optional Flavor Boost: Add 2-3 drops of Gravy Master if desired for an extra depth of savory flavor just before serving.
Notes
- For the best flavor, brown the meat thoroughly in batches rather than crowding the pan.
- If you don’t have wine, substitute with extra beef broth or a splash of balsamic vinegar for acidity.
- Removing the bay leaves and rosemary sprig before serving prevents any tough herb bits in the stew.
- The optional cornstarch slurry can be adjusted depending on how thick you prefer your stew.
- Leftovers reheat well and can taste even better the next day after flavors meld overnight.
