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Cozy Red Wine Crockpot Beef Stew for Chilly Nights

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This red wine crockpot beef stew is rich, velvety, and packed with deep flavor. The beef becomes melt-in-your-mouth tender, and the broth is perfectly seasoned—ideal for cold evenings.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 1 ½ cups dry red wine (e.g., Cabernet Sauvignon, Merlot)
  • 2 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • ¼ cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 pound russet potatoes (about 2 medium), peeled and cut into 1-inch cubes
  • 2 dried bay leaves
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 1 cup frozen peas (optional)
  • Fresh parsley, chopped for garnish

Instructions

  1. Prep the beef: Pat the beef chuck cubes dry with paper towels. In a medium bowl, toss the beef with ¼ cup flour, 1 teaspoon salt, and ½ teaspoon black pepper 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 until shimmering. Add half the beef cubes in a single layer—don’t crowd the pan. Let them sear undisturbed for 3-4 minutes until a deep brown crust forms. Flip and brown the other side for 2-3 minutes. Transfer to the crockpot. Repeat with the remaining oil and beef.
  3. Sauté the aromatics: Reduce heat to medium. Add the diced onion, carrots, and celery to the same skillet. Cook for 5-6 minutes, stirring occasionally, until the onions are translucent and starting to brown. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Deglaze the pan: Pour about ½ cup of the red wine into the hot skillet. Use a wooden spoon to scrape up all the browned bits from the bottom. Let it simmer for 1-2 minutes, then pour the entire mixture into the crockpot.
  5. Add the liquids and seasonings: Pour the remaining 1 cup of red wine and the 2 cups of beef broth into the crockpot. Add the tomato paste and Worcestershire sauce, and stir to combine. Nestle in the bay leaves and thyme sprigs. Add the cubed potatoes.
  6. Cook low and slow: Cover the crockpot and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is ready when the beef is fork-tender and the vegetables are soft.
  7. Finish and adjust: About 15 minutes before serving, remove the bay leaves and thyme stems. Stir in the frozen peas and let them warm through. Taste the broth and adjust salt and pepper as needed.
  8. Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread.

Notes

Don’t skip browning the beef—it builds deep flavor. Use a dry red wine you’d drink. Cut vegetables into uniform 1-inch chunks for even cooking. Resist lifting the lid during cooking. Season in layers: salt the beef before browning, then adjust at the end. The stew is even better the next day.

Nutrition

Keywords: beef stew, crockpot, slow cooker, red wine, comfort food, winter recipe, hearty stew

Find it online: https://goldensimmer.com/cozy-red-wine-crockpot-beef-stew-for-chilly-nights/