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Cozy Slow Cooker Beef Stew with Red Wine – Easy One-Pot Dinner

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This rich, wine-infused beef stew features fall-apart tender chuck roast, hearty vegetables, and a silky broth that tastes like it simmered all day—but requires just 15 minutes of hands-on prep. Perfect for busy weeknights or cozy Sunday dinners.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, sliced into ½-inch pieces
  • 1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 1.5 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 3 sprigs fresh)
  • 1 teaspoon dried rosemary, crushed
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Salt and pepper to taste

Instructions

  1. Prep the Beef: Pat the beef chuck cubes dry with paper towels. In a mixing bowl, combine the flour, 1 teaspoon salt, and ½ teaspoon pepper. Toss the beef cubes in the flour mixture until evenly coated. Shake off any excess flour.
  2. Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches (don’t overcrowd the pan!), add the beef cubes and cook for 2-3 minutes per side until deeply browned. Use tongs to flip them. Transfer the browned beef to your slow cooker. Pro tip: Those brown bits stuck to the pan are pure flavor—don’t clean the skillet yet!
  3. Sauté the Aromatics: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it doesn’t burn.
  4. Deglaze the Pan: Pour about ½ cup of the red wine into the skillet and scrape up all those delicious brown bits from the bottom with a wooden spoon. Let it simmer for 1-2 minutes until slightly reduced. This step is where the magic happens—don’t skip it!
  5. Build the Base: Pour the onion mixture into the slow cooker over the beef. Add the carrots, celery, and potatoes. In a separate bowl or measuring cup, whisk together the remaining 1 cup of red wine, beef broth, tomato paste, and Worcestershire sauce. Pour this over the meat and vegetables.
  6. Add the Herbs: Tuck the bay leaves, dried thyme, and dried rosemary into the liquid. Give everything a gentle stir to combine. The liquid should almost cover the ingredients—if it doesn’t, add a little more broth or water.
  7. Cook Low and Slow: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. I prefer low and slow for the most tender beef. About 30 minutes before serving, remove the bay leaves and stir in the frozen peas. They’ll warm through quickly.
  8. Finish and Serve: Taste the stew and adjust salt and pepper as needed. The flour from the beef coating should have thickened the broth nicely, but if you want it thicker, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in. Let it cook uncovered for 10 more minutes. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.

Notes

Don’t skip browning the beef—it adds essential depth of flavor. Use a dry red wine you’d enjoy drinking; avoid ‘cooking wine.’ For gluten-free, substitute flour with a gluten-free blend or cornstarch. The stew tastes even better the next day. To thicken, use a cornstarch slurry or mash some potatoes.

Nutrition

Keywords: beef stew, slow cooker, red wine, comfort food, one-pot, easy dinner, fall-apart beef, hearty stew

Find it online: https://elaraeats.com/cozy-slow-cooker-beef-stew-with-red-wine-easy-one-pot-dinner/