Easy Slow Cooker Beef Stew: Comforting Red Wine Recipe for Cozy Dinners
Hearty Slow Cooker Beef Stew with Red Wine
There’s nothing quite as comforting as a warm bowl of beef stew on a chilly evening. This slow cooker version brings together tender chunks of beef, hearty vegetables, and a rich, flavorful broth that develops incredible depth as it cooks low and slow throughout the day.
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Why You’ll Love This Classic Beef Stew Recipe
This beef stew recipe has become my family’s go-to comfort food for good reason:
- Set it and forget it – Your slow cooker does all the work!
- Budget-friendly – Uses economical stew meat that becomes incredibly tender
- Meal prep marvel – Tastes even better the next day
- Complete nutrition – Protein, vegetables, and carbs in one bowl
This slow cooker beef stew combines tender beef chunks with onion soup mix, potatoes, carrots, onions, and a splash of red wine for a hearty, comforting meal perfect for cold days. The long cooking time transforms tough beef cuts into melt-in-your-mouth morsels while blending all the flavors into a rich, savory broth.
Ingredients You’ll Need for Slow Cooker Beef Stew
- 3 pounds beef stew meat, cubed
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 packet dry onion soup mix
- 4 medium potatoes, cut into chunks
- 4-5 carrots, sliced into 1-inch pieces
- 1 large onion, roughly chopped
- 2 stalks celery, sliced
- 1 cup red wine (or beef broth for non-alcoholic version)
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped (for garnish)
Step-by-Step Instructions for Perfect Beef Stew
- Place beef stew meat in a large plastic bag. Combine 1/4 cup flour with salt in a small bowl; pour into the bag and shake to coat meat evenly.
- Heat olive oil in a large skillet over medium-high heat. Brown the flour-coated beef in batches, being careful not to overcrowd the pan. Transfer browned meat to your slow cooker.
- Add a splash of red wine to the hot skillet and scrape up any browned bits. Pour this flavorful liquid over the beef in the slow cooker.
- Add chopped potatoes, carrots, onion, and celery to the slow cooker, arranging them around and over the beef.
- Sprinkle the onion soup mix over the contents of the slow cooker.
- In a medium bowl, whisk together the remaining red wine, beef broth, tomato paste, Worcestershire sauce, minced garlic, and dried thyme. Pour this mixture over everything in the slow cooker.
- Add bay leaves, nestling them into the liquid.
- Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and vegetables are soft.
- About 30 minutes before serving, taste and adjust seasonings as needed.
- Remove bay leaves, garnish with fresh parsley, and serve hot.
Chef’s Tips for the Ultimate Beef Stew
- Don’t skip the browning step! This creates the rich flavor foundation that makes this stew exceptional.
- Cut vegetables in similar sizes to ensure they cook evenly throughout the stewing process.
- Choose the right beef: Look for chuck roast or labeled stew meat, which has enough fat and connective tissue to become tender during slow cooking.
- For thicker stew: Mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the stew during the last 30 minutes of cooking.
Storage and Freezing Instructions
This beef stew is perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portion-sized containers for up to 3 months. The flavors actually improve after a day in the refrigerator, making this an excellent make-ahead meal.
Serving Suggestions
Serve this hearty beef stew with:
- Crusty bread or warm dinner rolls for sopping up the delicious gravy
- A simple green salad with vinaigrette dressing
- Steamed rice or buttered egg noodles
- A glass of the same red wine used in the recipe
Nutrition Information
- Calories: 492 kcal
- Carbohydrates: 26 g
- Protein: 34 g
- Fat: 28 g
- Saturated Fat: 11 g
- Cholesterol: 106 mg
- Sodium: 410 mg
- Fiber: 2 g
- Sugar: 3 g
Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours 20 minutes
Servings: 12
Why This Beef Stew Recipe Works
The combination of slow cooking, properly browned meat, and the perfect blend of seasonings creates a beef stew that’s deeply satisfying and packed with flavor. The red wine adds complexity while the onion soup mix provides a convenient flavor boost. Whether you’re feeding a crowd or meal prepping for the week ahead, this classic beef stew recipe is guaranteed to become a family favorite.
Hearty Slow Cooker Beef Stew with Red Wine
Ingredients
Method
- Place beef stew meat in a large plastic bag. Combine 1/4 cup flour with salt in a small bowl; pour into the bag and shake to coat meat evenly.
- Heat olive oil in a large skillet over medium-high heat. Brown the flour-coated beef in batches, being careful not to overcrowd the pan. Transfer browned meat to your slow cooker.
- Add a splash of red wine to the hot skillet and scrape up any browned bits. Pour this flavorful liquid over the beef in the slow cooker.
- Add chopped potatoes, carrots, onion, and celery to the slow cooker, arranging them around and over the beef.
- Sprinkle the onion soup mix over the contents of the slow cooker.
- In a medium bowl, whisk together the remaining red wine, beef broth, tomato paste, Worcestershire sauce, minced garlic, and dried thyme. Pour this mixture over everything in the slow cooker.
- Add bay leaves, nestling them into the liquid.
- Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and vegetables are soft.
- About 30 minutes before serving, taste and adjust seasonings as needed.
- Remove bay leaves, garnish with fresh parsley, and serve hot.
