Description
Slow-Cooker Beef Stew with Red Wine is the ultimate comfort food, combining tender beef chunks with a rich, aromatic broth. Enhanced by the depth of red wine and vibrant vegetables, this dish offers warmth and satisfaction in every bite. Perfect for family dinners or potlucks, it’s easy to prepare and delivers mouthwatering flavors that improve with leftovers. Whether you’re a novice cook or a seasoned chef, this stew will impress your guests and warm your heart.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch pieces
- 1 cup dry red wine (e.g., Cabernet Sauvignon)
- 4 large carrots, chopped
- 4 medium Yukon Gold potatoes, diced
- 2 medium sweet onions, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium beef broth
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Sear the beef: Heat olive oil in a skillet over medium-high heat. Brown the beef on all sides (about 4 minutes per side) to lock in juices.
- Add aromatics: Sauté onions and garlic in the same skillet until fragrant (3-4 minutes).
- Combine ingredients: Transfer seared beef, sautéed onions and garlic, carrots, potatoes, thyme, bay leaves, and red wine to the slow cooker. Pour in beef broth until submerged.
- Season: Add salt and pepper generously.
- Cook: Cover and set slow cooker on low for 8 hours or high for 4 hours.
- Serve: Taste before serving; adjust seasoning if needed. Ladle into bowls and enjoy!
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: For maximum flavor, use bone-in beef chuck roast. Feel free to swap out vegetables based on availability. Letting the stew sit overnight enhances its flavors significantly.