Slow Cooker Beef Stew

Slow Cooker Beef Stew is rich, hearty, and loaded with tender chuck roast, carrots, potatoes, and mushrooms simmered low and slow in a red wine gravy. A splash of dry red wine is what takes this from a good beef stew to the one I actually crave, it deepens the broth and helps break down the meat until it’s completely fall apart tender. You get 10 minutes of hands on prep, then the slow cooker does the rest.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Name

Email *

Email Post Name

Save Recipe

Olivia’s Personal Note

I’ve made beef stew in the slow cooker more times than I can count, and for years I left the wine out. It was one less ingredient to buy, one less thing to think about. But after testing this recipe with and without it side by side, the difference was bigger than I expected. The wine cooks down over those long hours into something rich and slightly tangy that beef broth alone just can’t give you. Once I tried it, I couldn’t go back.

This is the kind of dinner I put on when I know we’ll be busy all day and I still want something warm waiting for us by the time everyone’s home. I start it in the morning, and by dinner the whole house smells like it. Thomas asks for seconds every time, and he’s not usually the pickiest eater in the family, so that says something.

I love spooning this over my Mediterranean Mashed Potatoes so every bit of that red wine gravy has something to soak into. And if you don’t have a slow cooker, you can make my Dutch Oven Beef Stew instead.

Key Ingredients

All ingredients and their amounts are listed in the recipe card at the bottom of this post.

Beef Chuck Roast: I always reach for chuck roast over pre-cut “stew meat” at the store. Stew meat is often a mix of random trimmings, so the pieces cook unevenly. Chuck roast has enough marbling and connective tissue to turn completely tender after hours in the slow cooker, and cutting it yourself means every piece is the same size.

Pro Tip: Pat it fully dry before searing. Wet meat steams instead of browning, and that browning is where a lot of the stew’s flavor comes from.

Dry Red Wine: This is the ingredient that changed this recipe for me. I use a Cabernet Sauvignon or Merlot, nothing expensive, just something I’d actually drink a glass of. I tested this recipe with beef broth only and with a splash of wine added, and the wine version had a noticeably deeper, slightly tangy richness that broth alone doesn’t give you. If you’d rather skip it, swap the wine for an equal amount of beef broth plus a tablespoon of red wine vinegar to keep some of that acidity.

Tomato Paste: I like tomato paste here instead of crushed tomatoes because it gives body to the gravy without making the stew watery or too acidic. A little goes a long way. I buy the tube kind so I can use just what I need and keep the rest in the fridge for next time.

Yukon Gold Potatoes: I’ve tested this with russets too, and they broke down into the gravy by the end of cooking, which isn’t what I want in a stew. Yukon Golds hold their shape through the full cook time and still come out creamy inside.

Bay Leaves: It’s easy to skip these since they don’t look like they’re doing much, but I really don’t recommend it. They add a subtle background note that rounds out the wine and tomato paste. Just remember to fish them out before serving.

How to Make this Slow Cooker Beef Stew

Before you start, pat the beef fully dry and have your slow cooker insert ready to go so you can transfer everything straight from the skillet.

1. Season and coat the beef. In a large bowl, toss the beef chunks with salt, pepper, and flour. The flour does double duty here. It helps the beef brown better in the skillet, and it slightly thickens the stew as it cooks.

2. Sear the beef in batches. Heat olive oil in a skillet over medium high heat and sear the beef on all sides until deeply golden, about 5 to 7 minutes per batch. I sear in two batches instead of dumping it all in at once. If the pan is crowded, the meat steams instead of browning, and you lose that caramelized flavor you’re after. Transfer the seared beef to the slow cooker as you go.

3. Build the flavor base. In the same skillet, add the onions and garlic and cook for 2 to 3 minutes, scraping up the browned bits stuck to the pan with a wooden spoon. Those bits are packed with flavor, so don’t skip the scraping. Stir in the tomato paste and Worcestershire sauce, then pour in the red wine and let it simmer for a minute or two. This is where the wine really starts working, it lifts every bit of caramelized flavor off the pan and carries it into the stew.

4. Transfer and add the rest. Pour the skillet mixture into the slow cooker with the beef. Add the carrots, potatoes, beef broth, and bay leaves. Give everything a good stir and season with salt and pepper to taste. Don’t add the peas or parsley yet, they go in at the very end.

5. Cook low and slow. Cover and cook on low for 8 hours or high for 5 hours. I always choose low when I have the time. The longer, gentler cook is what gets the beef truly fall apart tender, not just cooked through.

6. Finish and serve. Remove the bay leaves, stir in the peas, and garnish with fresh parsley. The peas only need the residual heat to warm through, so add them right before serving to keep their color and bite.

Pin Print

Slow Cooker Beef Stew with Red Wine

3.70 from 79 votes

Author: Olivia Ribas

ServingsServings: 6 people

Prep TimePrep Time: 15 minutes minutes

Cook TimeCook Time: 5 hours hours

Total TimeTotal Time: 5 hours hours 10 minutes minutes

Cozy, rich, and full of flavor, this Slow Cooker Beef Stew is loaded with potatoes, carrots, and tender, melt in your mouth beef simmered in a red wine gravy.

Video

Save this recipe

Enter your email and we’ll send it to you. Plus, you’ll get recipes & tips every week!

Email *

Post Post Title

Save

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 2 lb. beef chuck roast  cut into 2-inch chunks.
• ▢ Kosher salt to taste
• ▢ Freshly ground black pepper to taste
• ▢ 2 tablespoons all-purpose flour
• ▢ 2 tablespoons extra-virgin olive oil
• ▢ 1 cup white onion chopped
• ▢ 4 garlic cloves minced
• ▢ 1/3 cup tomato paste
• ▢ 1 tablespoon Worcestershire Sauce
• ▢ 3/4 cup dry red wine such as Cabernet Sauvignon or Merlot
• ▢ 1 3/4 cups low-sodium beef broth
• ▢ 1 cup carrot cut into 2-inch chunks.
• ▢ 4 medium Yukon Gold potatoes diced into 2-inch pieces.
• ▢ 2 bay leaves
• ▢ 1/2 cup peas
• ▢ fresh chopped parsley for garnish

Instructions 

Cook ModePrevent your screen from going dark

 

• In a large bowl, pat beef dry with a paper towel. Season with salt, pepper and flour.
• Add olive oil in a skillet over medium-high heat. When the skillet is hot enough add the meat and sear on all sides until golden brown. It will take about 5-10 minutes. Transfer the meat to the slow cooker.
  
• In the same skillet, add the onions and garlic, adding a bit more olive oil if needed. Cook for 2 to 3 minutes, scraping the pan with a wooden spoon to release the browned bits. Add the tomato paste and Worcestershire sauce and mix well. Pour in the red wine and let it simmer for 1 to 2 minutes, stirring to lift any remaining browned bits from the pan.
  
• Transfer the skillet mixture to the slow cooker. Add the carrots, potatoes, beef broth, and bay leaves. Give everything a good stir and season with salt and pepper to taste. Do not add the peas or parsley yet.
  
• Cover and cook on low for 8 hours or on high for 5 hours. Remove the bay leaves, stir in the peas, and garnish with parsley before serving.
  
• Remove the bay leaves, stir in the peas, and garnish with parsley before serving.
  

Notes

• To store: Store leftover beef stew in the fridge for up to 4 days in an airtight container. 
• To reheat: You can reheat the stew in the microwave or on the stovetop. 
• To freeze: Freeze leftover stew in a freezer-safe container for up to 3 months. Thaw overnight and reheat before enjoying. 

Nutrition

Serving: 1/6, Calories: 418kcal, Carbohydrates: 16g, Protein: 32g, Fat: 18g, Cholesterol: 64mg, Sodium: 368mg, Potassium: 305mg, Fiber: 2g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This?

Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.