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Cozy Slow Cooker Beef Stew Recipe with Red Wine and Root Vegetables Made Easy

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A hearty and soulful slow cooker beef stew with red wine and root vegetables, perfect for cozy nights and busy days. This recipe delivers tender beef and flavorful vegetables in a rich, savory broth.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1½-inch cubes
  • Salt and freshly ground black pepper, to season generously
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 3 medium carrots, peeled and sliced into thick rounds
  • 2 medium parsnips, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 4 medium red potatoes, quartered
  • 2 tablespoons tomato paste
  • 1 cup (240 ml) red wine (dry Cabernet Sauvignon or Merlot)
  • 2 cups (480 ml) beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • ¼ cup (30 g) all-purpose flour

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then toss with the flour until evenly coated. (About 10 minutes)
  2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Working in batches, brown the beef cubes on all sides until deep golden brown, about 3-4 minutes per batch. Set browned beef aside. (15 minutes)
  3. In the same skillet, add diced onion and cook until softened, about 4 minutes. Stir in minced garlic and tomato paste, cooking for another minute until fragrant. (5 minutes)
  4. Transfer the browned beef, sautéed onions, garlic, and tomato paste to the slow cooker. Add carrots, parsnips, celery, red potatoes, dried thyme, rosemary, bay leaves, Worcestershire sauce, red wine, and beef broth. Stir gently to combine. (5 minutes)
  5. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender and vegetables are cooked through but not mushy.
  6. About 30 minutes before serving, taste and adjust seasoning with more salt and pepper if needed. Remove bay leaves. If stew needs thickening, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, cooking on high for another 15 minutes. (10 minutes)
  7. Ladle the stew into bowls and garnish with fresh parsley if desired. Serve with crusty bread or creamy mashed potatoes.

Notes

For best texture, use firm, fresh root vegetables. Browning the beef is essential for flavor. Keep the slow cooker lid on during cooking to maintain moisture. For gluten-free, substitute all-purpose flour with almond flour or cornstarch. Potatoes can be added halfway through cooking for firmer texture. If stew is too watery, thicken with cornstarch slurry. Leftovers taste better after a day and freeze well up to 3 months.

Nutrition

Keywords: slow cooker beef stew, red wine stew, root vegetable stew, comfort food, easy beef stew, slow cooker recipe, hearty stew

Find it online: https://cooksybite.com/cozy-slow-cooker-beef-stew-recipe-with-red-wine-and-root-vegetables-made-easy/