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Healthy slow cooker beef stew inside of a black slow cooker bowl.
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3.70 from 79 votes

Slow Cooker Beef Stew with Red Wine

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.
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: Beef, Slow Cooker Beef Stew
Servings: 6 people
Author: Olivia Ribas

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.
    overhead view of a cast iron skillet containing steak bites
  • 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.
    overhead view of sautéed onions in a cast iron skillet
  • 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.
    Healthy slow cooker beef stew inside of a black slow cooker.
  • 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.
    Healthy slow cooker beef stew inside of a black slow cooker.
  • Remove the bay leaves, stir in the peas, and garnish with parsley before serving.
    Healthy slow cooker beef stew inside of a white bowl.

Video

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