If you’re craving a hearty, soul-warming meal, this Slow Cooker Beef Stew with Red Wine Recipe is the perfect answer. Imagine tender beef, golden Yukon potatoes, and sweet carrots all slow-cooked in a rich, savory broth with a splash of deep red wine—comfort food at its very best.

A close-up of a thick beef stew in a black pot, filled with large chunks of tender brown beef, orange carrot slices, and yellow potato pieces, all coated in a rich, glossy dark brown sauce. Tiny bright green herb bits are sprinkled on top, adding a fresh look. A woman’s hand is holding a light wooden spoon, lifting some stew in the middle right of the image, showing the mix of meats and vegetables. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Beef Stew with Red Wine Recipe
Top Tip
How to Serve Slow Cooker Beef Stew with Red Wine Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Beef Stew with Red Wine Recipe

Why You'll Love This Recipe

I have to admit, this stew quickly became one of my go-to dishes for chilly evenings. There's something so satisfying about how the flavors develop over hours, making each bite more inviting than the last.

Deep, complex flavor: The red wine and aromatics really elevate the stew’s richness.
Effortless slow cooking: Just prep in the morning and come home to an incredible dinner.
Perfectly tender beef: Slow cooking turns even tougher cuts melt-in-your-mouth tender.
Balanced, fresh veggies: Yukon gold potatoes and carrots add sweetness and texture without overpowering.

Ingredients & Why They Work

Before you dive in, hunt for stew meat with good marbling—that little bit of fat is flavor gold. Also, picking a nice cabernet sauvignon or merlot for the wine will add that extra depth to your stew, but I’ll share tips if you prefer to skip the alcohol.

Flat lay of raw cubed beef stew meat, two whole brown eggs with clean shells, a small pile of golden yellow all-purpose flour, a few sprigs of fresh rosemary, two fresh bay leaves, diced yellow onions in a simple white ceramic bowl, four whole garlic cloves peeled, a small white ceramic bowl filled with rich dark red cabernet sauvignon wine, a small white ceramic bowl with clear beef broth, a small white ceramic bowl containing golden olive oil, a small white ceramic bowl of cold butter cubes, five fresh medium carrots cut into 1-inch chunks, a cluster of halved baby Yukon gold potatoes, a small white ceramic bowl holding bright green frozen peas, two white bouillon cubes placed neatly beside each other, a small white ceramic bowl with thick red tomato paste, and a small white ceramic bowl with golden corn starch powder, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Stew meat: Choose beef with some marbled fat for juicy, tender results.
Black pepper, garlic salt, celery salt: These seasonings layer subtle savory notes.
Flour: Helps form a beautiful, velvety crust on the beef and thickens the stew.
Olive oil: For browning the meat and softening the aromatics.
Cold butter: Added at different stages to enrich and finish the stew luxuriously.
Yellow onions: Provide sweetness and body after slow cooking.
Garlic: Lends fragrant warmth without overpowering.
Carrots: Chunky and sweet, they balance the savory elements.
Baby Yukon gold potatoes: Their waxy texture holds up beautifully during long cooking.
Frozen peas: Added last for a pop of color and freshness.
Cabernet sauvignon or merlot wine: Adds complexity and richness to the broth.
Beef broth: Forms the hearty base with deep meaty flavor.
Beef bouillon cubes: Give additional umami punch when dissolved.
Worcestershire sauce: A savory boost that brightens the stew.
Tomato paste: Offers subtle acidity and sweetness.
Bay leaves and rosemary: Aromatic herbs that infuse the stew with warmth and earthiness.
Cold water and cornstarch (optional): For thickening to your desired consistency.
Gravy Master (optional): Adds a richer, darker color and deeper flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Slow Cooker Beef Stew with Red Wine Recipe is wonderfully versatile—you can easily adjust it to suit your tastes or seasonal ingredients. Feel free to play around with the veggies and flavors to create a stew that's uniquely yours!

Vegetable Variation: I love swapping out the baby Yukon gold potatoes for sweet potatoes or parsnips when I want a little sweetness to balance the savory broth. It adds a lovely twist and keeps things fresh through the colder months.
Wine Alternatives: While Cabernet Sauvignon or Merlot really enrich the stew’s depth, you can substitute with grape juice or extra beef broth if you’re aiming for a wine-free version. I’ve found that adding a splash of balsamic vinegar in place of wine also adds a nice tangy complexity.
Gluten-Free Version: To keep it gluten-free, simply swap the flour for a gluten-free all-purpose blend or use cornstarch alone to coat the beef. Just be sure to make the cornstarch slurry at the end for the perfect thickness!
Herbs Customization: Rosemary and bay leaves are classics here, but experimenting with thyme, oregano, or even a touch of smoked paprika can bring a new flavor profile that’s so satisfying.

Step-by-Step: How I Make Slow Cooker Beef Stew with Red Wine Recipe

The image shows two side-by-side photos. The left side has many small pieces of raw meat covered in white flour, with a pair of metal tongs holding one cube. The raw meat cubes are pale pink with a dusting of white flour, and they are placed in a white bowl. The right side shows browned meat pieces cooking in oil inside a white pot. The cooked meat pieces are dark brown with a slightly rough texture, sitting in golden oil with some brown bits around them. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Beef

Start by cutting the stew meat into 1-inch cubes, trimming off any large fat pieces—but don’t worry about the marbled fat; that adds so much flavor and tenderness. Then, season the beef with black pepper, garlic salt, and celery salt. Sprinkle on the flour and toss well to coat each piece. This light flour coating helps thicken the stew and gives the beef a little crust when browned.

Step 2: Brown the Beef for Flavor

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches—crowding lowers the temperature and causes steaming instead of browning. Brown each side for about 45 seconds. If the pan gets dry, add a little more oil. The caramelized bits that develop on the meat and in the pan are pure flavor gold!

Step 3: Sauté Aromatics and Deglaze

Turn the heat to medium, add 1 tablespoon of cold butter to the skillet, and sauté the diced onions for about 5 minutes until softened and fragrant. Add the minced garlic and cook for an additional minute. Pour in a splash of your red wine to deglaze the pan—use a spatula to scrape up all those tasty browned bits stuck to the bottom. This mix of onions, garlic, and wine gets poured right into the slow cooker and sets the aromatic base for your stew.

Step 4: Combine Ingredients in the Slow Cooker

To your slow cooker, add the browned beef, beef broth, beef bouillon cubes, Worcestershire sauce, tomato paste, carrots, baby Yukon gold potatoes, bay leaves, rosemary sprig, and any remaining olive oil or butter from the skillet. Give everything a gentle stir to blend the flavors—keep the frozen peas and the optional cornstarch mixture aside for now.

Step 5: Slow Cook to Tender Perfection

Set the slow cooker to low and let it cook for 7 ½ to 8 hours—or if you’re pressed for time, cook on high for 3 ½ to 4 hours. You’re looking for tender vegetables and potatoes that are fork-soft, and beef that’s juicy and melts in your mouth. The slow, steady cooking lets each ingredient infuse the broth with rich, hearty flavor.

Step 6: Add Peas and Finish Cooking

About 15 minutes before serving, stir in the frozen peas—they only need a short time to cook through and retain their bright color and pop. Remember to remove the bay leaves and rosemary sprig before plating to keep those woody stems from sneaking into a bite.

Step 7: Optional Thickening for Heartier Stew

If you prefer a thicker stew, mix ¼ cup cold water with 3 tablespoons cornstarch until smooth. Slowly pour this slurry into the hot stew, stirring gently. Let it cook for a few more minutes until it thickens nicely. The stew will continue to thicken as it cools, so be careful not to make it too dense!

Step 8: The Finishing Touch — Monter au Beurre

With the heat off, swirl in the remaining 2 tablespoons of cold butter. This classic French technique, called monter au beurre, makes the broth luxuriously smooth and velvety. For an even deeper color and more savory finish, optionally add 2-3 drops of Gravy Master. Your Slow Cooker Beef Stew with Red Wine Recipe is now ready to warm the heart and satisfy the soul!

Top Tip

Getting your Slow Cooker Beef Stew with Red Wine Recipe just right is all about layering flavors and cooking patiently. These tips will help you capture the richest, most comforting stew possible.

Brown the Meat Properly: I’ve learned that quickly browning the meat in batches—not overcrowding the pan—really creates those deep caramelized flavors essential for a delicious stew.
Don’t Skip the Monter au Beurre: Swirling in cold butter at the very end brings a silky, velvety texture that turns a great stew into something special—this classic technique makes all the difference.
Add Peas Last: Frozen peas lose their bright color and sweetness if cooked too long, so I always stir them in just 15 minutes before the stew finishes cooking.
Avoid Rushing the Slow Cook: I once tried to speed things up by cooking the stew on high for less time, but letting it cook low and slow for the 7 ½ to 8 hours really makes the beef ultra-tender and the flavors meld perfectly.

How to Serve Slow Cooker Beef Stew with Red Wine Recipe

A white bowl filled with a thick brown stew containing large chunks of tender cooked meat, bright orange carrot slices, and yellowish potato pieces, all mixed in a rich, slightly shiny sauce. Small green herb leaves are scattered on top, adding a fresh touch. The bowl is placed on a white marbled surface, and a silver spoon rests inside the bowl on the right side. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a final touch, sprinkle freshly chopped parsley or thyme leaves over the stew—it adds a lovely burst of freshness and color. A dollop of crème fraîche or a swirl of sour cream also pairs wonderfully if you want a slight tang. Finish with freshly cracked black pepper for some extra warmth on top.

Side Dishes

This hearty beef stew shines on its own, but if you want to serve it with sides, crusty bread or buttery dinner rolls are perfect for sopping up the rich broth. Creamy mashed potatoes or a simple buttered egg noodle can make the meal even more comforting. A crisp green salad or roasted Brussels sprouts provide a nice balance and fresh crunch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Slow Cooker Beef Stew in an airtight container in the refrigerator. It will keep well for up to 4 days, and like many stews, the flavors often deepen and improve after a day or two.

Freezing

This stew freezes beautifully for longer storage. Cool completely, then portion into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently on the stovetop over low to medium heat, stirring occasionally until warmed through. Add a splash of beef broth or water if the stew feels too thick. You can also reheat in the microwave in short intervals, stirring between each.

Frequently Asked Questions:

Can I use a red wine substitute if I don’t have any on hand?

Yes! While Cabernet Sauvignon or Merlot adds wonderful depth, you can substitute with grape juice or extra beef broth if you prefer to avoid alcohol.

Why is browning the beef important?

Browning meat creates caramelized flavors through the Maillard reaction, which gives your stew a richer, more complex taste that you can’t achieve by simply slow cooking alone.

What does “Monter au Beurre” mean and why do I add butter at the end?

“Monter au Beurre” is a French technique of swirling cold butter into a dish at the end of cooking. It enriches the texture by making the stew glossy and velvety, enhancing the flavor and mouthfeel.

How can I thicken the stew if it’s too thin?

You can mix 3 tablespoons of cornstarch with ¼ cup cold water to create a slurry. Stir it into the stew during the last few minutes of cooking and heat until it thickens. Keep in mind the stew will thicken more as it cools.

Final Thoughts

There’s something so comforting about sinking your spoon into a bowl of Slow Cooker Beef Stew with Red Wine Recipe after a chilly day. The tender beef, rich broth, and homey vegetables come together in a way that feels like a warm hug. Whether you’re cooking for your family or a cozy dinner for yourself, this stew is a bighearted classic that never disappoints. Happy cooking and enjoy every savory bite!