Name: Slow Cooker Beef Stew With Red Wine
Prep time: 5 min
Cook time: 250 min
Total time: 255 min
Ingredients: 2 lbs beef (chuck, brisket, or bottom round, diced); 3-4 carrots (diced); 1 large onion (diced); 2 stalks celery (diced); 3 cloves garlic (minced); 2 tsp dried thyme; 2 tsp dried rosemary; 6 bay leaves; 150 ml red wine; 1 tbsp tomato paste; 4 cups beef broth; 1 tbsp Worcestershire sauce; 2 tbsp flour (for thickening); Oil for cooking

Jump to Recipe Print Recipe

Nothing says comfort food like a slow cooker beef stew with red wine simmering all day. Tender chunks of beef, hearty carrots, celery, and onions swim in a rich, flavorful red wine sauce, infused with thyme, rosemary, and bay leaves. This stew is the perfect winter warmer, and it pairs beautifully with creamy mashed potatoes and golden biscuits to soak up every last drop of that luscious gravy.

Slow cooker recipes are hugely popular in the U.S., and this beef stew is a classic example of why. With minimal prep and maximum flavor, it’s a hands-off meal that feels homemade and indulgent. Whether you’re cooking for a family dinner or meal prepping for the week, this stew is a winner.

Become a subscriber for free!

Subscribe to Drenched In Flavor’s email subscriber list to make sure you never miss a super tasty recipe. Fill out your email below to receive free recipes to your inbox every week!

Table of Contents

Why This Slow Cooker Beef Stew With Red Wine Works

Perfect beef cuts: Chuck roast, brisket, or bottom round are ideal for slow cooking, breaking down into melt-in-your-mouth pieces.
Classic American veggies: Carrots, celery, and onion are the backbone of any hearty beef stew, adding natural sweetness and texture.
Aromatic herbs: Thyme, rosemary, and bay leaves create layers of cozy, savory flavor that American readers love in comfort food.
Red wine: Adds richness and depth without overpowering the beef — perfect for a stew that tastes gourmet but cooks itself.
Tomato paste and Worcestershire sauce: Enhance the umami and give the sauce a full-bodied, hearty flavor.
Flour thickener: Gives the stew a smooth, gravy-like consistency that clings to every bite.
Convenient slow cooking: Minimal hands-on time but maximum flavor, which is a huge search driver for keywords like “easy beef stew” or “slow cooker recipes.”

Method:

Step 1: Prep Your Ingredients

Start by dicing your beef into roughly 1–1.5 inch cubes. Evenly sized pieces help the meat cook consistently and stay tender. Peel and chop your carrots into chunks, dice the celery, and finely chop the onion. Mince the garlic so it releases maximum flavor. Having everything prepped before you start cooking makes the rest of the process so much easier, slow cooking is hands-off, but prep counts!

Step 2: Sauté the Aromatics

If using a multi cooker, set it to the “sauté” mode. If using a stovetop pan, add a splash of oil to a large frying pan over medium heat. Add the diced onion first and cook for about 5 minutes until it softens and turns slightly golden. This step develops a subtle sweetness that forms the flavor base of the stew. Then add the garlic and stir for about 1 minute, you just want it fragrant, not burnt.

Step 3: Brown the Beef

Add your beef cubes to the pan or multi cooker. Spread them out so they’re not overcrowded — this helps them sear instead of steam. Cook for 5–7 minutes, turning occasionally until all sides are browned. Browning the beef is a game-changer: those little caramelized bits create a deep, savory flavor in your final stew. Once browned, remove any excess oil if the pan seems too greasy.

Step 4: Combine Ingredients in the Slow Cooker

Transfer the seared beef, onions, and garlic into your slow cooker if you browned them on the stovetop. Add in the diced carrots, celery, tomato paste, red wine, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Give everything a good stir to make sure the tomato paste is fully incorporated. Scrape the bottom of your pan to capture any browned bits if you’re transferring from the stovetop, that’s pure flavor!

Step 5: Slow Cook the Stew

Cover the slow cooker and cook on high for 4 hours or low for 6 hours, depending on your schedule. During this time, the beef will become tender and the vegetables will absorb all the rich flavors of the broth. If you’re using a multi cooker, just switch it to “slow cook” mode and leave it to work its magic. Try not to lift the lid too often, every peek lets heat escape and extends cooking time.

Step 6: Thicken the Sauce

About an hour before the stew is finished, mix a spoonful of the hot broth in a small bowl with the 2 tablespoons of flour until smooth. This prevents lumps when adding it to the stew. Stir the slurry slowly into the stew, making sure it’s evenly distributed. Allow the stew to cook for the remaining hour so the sauce thickens into a silky, luscious consistency that clings to each piece of beef and veggie.

Step 7: Final Touches and Serving

Remove the bay leaves, they’ve done their job and can be discarded. Taste the stew and adjust seasoning with a pinch of salt or pepper if needed. Spoon the stew over creamy mashed potatoes and serve with warm, buttery biscuits on the side. The biscuits are perfect for sopping up that rich red wine sauce, making each bite cozy and indulgent.

Latest Recipes:

Become a subscriber for free!

Subscribe to Drenched In Flavor’s email subscriber list to make sure you never miss a super tasty recipe. Fill out your email below to receive free recipes to your inbox every week!