There’s nothing quite like coming home to the smell of slow cooker beef stew with red wine and herbs filling your kitchen. It’s the ultimate comfort food that practically cooks itself while you go about your day. What makes this recipe special is how the red wine works magic with the herbs, creating layers of deep, rich flavor that’ll have everyone asking for seconds.
I’ll never forget Sunday dinners at my grandma’s house – she’d start this stew in the morning, and by evening, the tender beef would practically melt on your fork. Now I make it for my own family, and that first spoonful still takes me right back to her cozy kitchen table. The best part? You just toss everything in the pot and let time do the work. No fancy techniques, just good honest food that warms you from the inside out.
Table of Contents
Table of Contents
Why You’ll Love This Slow Cooker Beef Stew with Red Wine and Herbs
This isn’t just any beef stew – it’s the kind of meal that makes people hover around the slow cooker, sniffing the air impatiently. Here’s why it’s become my go-to comfort food:
- Set it and forget it: Just brown the beef, pile everything in, and let the slow cooker work its magic while you tackle your day.
- Flavor that knocks your socks off: The red wine and herbs create this incredible depth – like your favorite bistro stew but made in pajamas.
- Perfect for busy lives: Comes together in 20 minutes of prep, then cooks unattended. (My secret for “look at me cook” days!)
- Meal prep superstar: Tastes even better the next day and freezes like a dream.
- Total crowd-pleaser: My picky nephew who “hates stew” always asks for seconds. Shh – don’t tell him it’s packed with veggies!
Ingredients for Slow Cooker Beef Stew with Red Wine and Herbs
- 2 lbs beef chuck roast, cubed into 1-inch pieces (fat trimmed but some marbling left)
- 2 tbsp olive oil (for browning – don’t skip this!)
- 1 large yellow onion, chopped (about 1 cup)
- 3 cloves garlic, minced (or 1 tbsp pre-minced)
- 3 carrots, sliced into ½-inch coins (no need to peel if scrubbed well)
- 2 celery stalks, chopped (leaves included for extra flavor)
- 3 Yukon Gold potatoes, cubed (skin on, about 1-inch pieces)
- 2 cups beef broth (low-sodium preferred)
- 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
- 2 tbsp tomato paste (the concentrated kind in a tube works great)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried rosemary, crushed between fingers
- 1 bay leaf (remove before serving!)
- Salt and freshly ground black pepper to taste
Ingredient Notes & Substitutions
Chuck roast is ideal because its marbling breaks down into melt-in-your-mouth tenderness. No red wine? Use extra broth plus 1 tbsp balsamic vinegar. Fresh herbs are lovely if you have them (double the amount). Swap potatoes for parsnips if you’re low-carb. And yes, you can sneak in mushrooms – I won’t tell!
How to Make Slow Cooker Beef Stew with Red Wine and Herbs
Making this soul-warming beef stew is easier than you think – just follow these simple steps for the richest, most flavorful results. The key is taking a few extra minutes to brown the beef properly, which makes all the difference between “good” and “oh-my-goodness” stew.
Step 1: Brown the Beef
Heat olive oil in a heavy skillet over medium-high heat. Pat your beef cubes dry (this helps them brown beautifully) and don’t crowd the pan – I do mine in two batches. Sear until you get a deep caramel crust on all sides, about 3-4 minutes per batch. Those browned bits in the pan? Flavor gold! Pour in a splash of your red wine to scrape them up, then add this liquid gold to the slow cooker with the beef.
Step 2: Layer Ingredients in Slow Cooker
Now comes the fun dump-and-go part! Arrange your browned beef at the bottom of the slow cooker, then pile on the onions, garlic, carrots, celery and potatoes. In a measuring cup, whisk together the broth, remaining wine, tomato paste and herbs before pouring over everything. The liquids should nearly cover the ingredients – if not, add a bit more broth. Give one gentle stir just to distribute the tomato paste.
Step 3: Cook Low and Slow
Pop on the lid and resist the urge to peek! Set your slow cooker to low for 8 hours (my preferred method for ultra-tender beef) or high for 4 hours if you’re short on time. The stew is done when the beef shreds easily with a fork and the potatoes are tender. Remove that bay leaf – unless you want a surprise crunch – and taste for seasoning before serving.
Pro tip: If coming home to finished stew, set your slow cooker to warm for up to 2 extra hours. The flavors just keep getting better!
Tips for Perfect Slow Cooker Beef Stew with Red Wine and Herbs
- Thicken it right: For a richer sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in during the last 30 minutes of cooking.
- Wine matters: Use a dry red you’d actually drink – Cabernet or Merlot add depth without sweetness.
- Herb trick: Rub dried herbs between your palms before adding to wake up their oils.
- Beef prep: Trim excess fat but leave some marbling – it’s your flavor insurance!
- Time saver: Chop veggies the night before and store in fridge (carrots in water to prevent drying).
Serving Suggestions for Slow Cooker Beef Stew
Oh, let me tell you how I love to serve this beef stew! A big hunk of crusty bread for soaking up every last drop of that rich sauce is non-negotiable in my house. Sometimes I’ll spoon it over creamy mashed potatoes when I’m feeling extra indulgent. A crisp green salad with tangy vinaigrette cuts through the richness perfectly. And here’s my grandma’s trick – always sprinkle with fresh parsley right before serving for that pop of color and fresh herb flavor. Trust me, it makes all the difference!
Storing and Reheating Your Beef Stew
This stew tastes even better the next day, so don’t fret about leftovers! Let it cool slightly before transferring to airtight containers – glass works best to avoid stains. It’ll keep happily in the fridge for 3 days or freeze beautifully for up to 3 months. When reheating, my stovetop method (low and slow with a splash of broth) brings it back to life better than the microwave, though that works in a pinch. Just stir occasionally to prevent sticking. Pro tip: Freeze individual portions for instant comfort food on busy nights – I always stash a couple for emergencies!
Slow Cooker Beef Stew with Red Wine and Herbs FAQs
After making this stew for years (and fielding countless texts from friends trying the recipe), here are the questions I get asked most:
Can I skip the wine?
Absolutely! Just replace it with equal parts beef broth plus 1 tablespoon of balsamic vinegar or Worcestershire sauce for that depth. But wine lovers – try it with the Cabernet at least once! That rich flavor is what makes Grandma’s version special.
Can I add other vegetables?
Please do! This stew is so forgiving. I often toss in mushrooms during the last hour, or swap potatoes for parsnips and turnips when I’m feeling fancy. Just keep pieces uniform so everything cooks evenly.
Why is my stew watery?
Don’t panic! Mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in, and let cook uncovered for 20-30 more minutes. The sauce will thicken up beautifully. (This also works if you accidentally added too much broth – we’ve all been there!)
Nutritional Information
Nutritional estimates will vary based on your specific ingredients, but here’s the breakdown per serving: approximately 380 calories, 18g fat (6g saturated), 28g protein, 25g carbohydrates (including 4g fiber), and 450mg sodium. Remember – homemade always tastes better than numbers can show!
Go ahead and make this slow cooker beef stew with red wine and herbs your own – that’s the beauty of family recipes! Toss in your favorite root vegetables, play with the herb combinations, or add a splash of brandy if you’re feeling adventurous. When you try it, come back and tell me in the comments – did you stick to Grandma’s classic version or put your signature spin on it? I love hearing your kitchen stories almost as much as I love sharing mine. Now grab that slow cooker and let’s make some memories (and an amazing dinner) together! Find more delicious recipes on our Pinterest page.
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Irresistibly Tender Slow Cooker Beef Stew in 3 Simple Steps
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A hearty and flavorful beef stew slow-cooked with red wine, herbs, and vegetables for a comforting meal.
Ingredients
- 2 lbs beef chuck, cubed
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 potatoes, cubed
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, then transfer to the slow cooker.
- In the same skillet, sauté onions and garlic until softened. Add to the slow cooker.
- Add carrots, celery, potatoes, beef broth, red wine, tomato paste, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker.
- Stir to combine all ingredients.
- Cover and cook on low for 8 hours or high for 4 hours.
- Remove the bay leaf before serving.
Notes
- For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew 30 minutes before serving.
- Use a dry red wine like Cabernet Sauvignon for best flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
