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Slow Cooker Red Wine Beef Stew: Easy Homemade Comfort

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This slow cooker red wine beef stew is a rich, velvety comfort food that turns stew-haters into fans. With tender beef, hearty vegetables, and a deeply flavorful broth, it’s the perfect set-it-and-forget-it meal for busy days.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 1 ½ cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 2 cups low-sodium beef broth
  • 3 tablespoons tomato paste
  • 2 medium yellow onions, diced
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 3 stalks celery, cut into 1-inch pieces
  • 4 cloves garlic, minced
  • 1 lb baby potatoes (Yukon Gold or red), halved or quartered if large
  • 3 tablespoons all-purpose flour
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the beef in a single layer (work in batches if needed), letting each piece sit undisturbed for 2-3 minutes per side until a deep brown crust forms. Transfer browned beef to the slow cooker.
  3. Reduce heat to medium and add the remaining 1 tablespoon olive oil. Sauté onions, carrots, and celery for 3-4 minutes until onions soften. Add minced garlic and cook for 30 seconds more.
  4. Pour about ½ cup of the red wine into the skillet and scrape up browned bits with a wooden spoon. Let bubble for 30 seconds, then pour the vegetable mixture into the slow cooker over the beef.
  5. Add the remaining 1 cup red wine, beef broth, tomato paste, thyme sprigs, and bay leaves to the slow cooker. Stir gently to combine.
  6. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
  7. About 2 hours before serving, add the baby potatoes to the slow cooker, stirring gently to submerge them in the broth.
  8. 10-15 minutes before serving, whisk together 3 tablespoons flour with ¼ cup cold water until smooth. Stir the slurry into the stew and cook uncovered on high, stirring occasionally, until thickened.
  9. Remove thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper. Serve hot.

Notes

Don’t skip browning the beef—it creates deep flavor. Use a dry red wine you’d drink. Season in layers for best results. The stew tastes even better the next day. For gluten-free, substitute flour with 2 tablespoons cornstarch mixed with 2 tablespoons cold water.

Nutrition

Keywords: slow cooker beef stew, red wine beef stew, comfort food, easy stew recipe, homemade stew

Find it online: https://ovenmila.com/slow-cooker-red-wine-beef-stew-easy-homemade-comfort/