Decadent Crock Pot Beef Stew with Red Wine
Indulge in the ultimate comfort food with this Decadent Crock Pot Beef Stew with Red Wine, a slow-cooked masterpiece brimming with rich, savory flavors. Tender chunks of seared beef chuck roast are combined with hearty Yukon gold potatoes, sweet carrots, and earthy celery, all enveloped in a luxuriously thick broth infused with dry red wine and aromatic herbs like thyme and bay leaves. The slow cooking process allows the wine to deepen the flavor, creating a melt-in-your-mouth dish that feels as elegant as it is comforting. With just 20 minutes of prep time, this one-pot wonder is a stress-free way to impress your family or guests. Perfect for cozy nights, serve this stew with crusty bread or creamy mashed potatoes to soak up every last drop of the luscious sauce.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast, cubed
- 0.25 cups All-purpose flour
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 4 medium Carrots, sliced into chunks
- 4 medium Yukon gold potatoes, cubed
- 3 stalks Celery stalks, sliced
- 3 tablespoons Tomato paste
- 1.5 cups Red wine (dry, such as Cabernet Sauvignon)
- 4 cups Beef broth (low sodium)
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large bowl, combine the flour, salt, and black pepper. Toss the cubed beef in this mixture until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes on all sides until browned, about 3-4 minutes per batch. Transfer the seared beef to the crock pot.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and tomato paste, cooking for another minute. Transfer this mixture to the crock pot.
Add the carrots, potatoes, and celery to the crock pot, arranging them around the beef.
Pour the red wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes, then pour the wine into the crock pot.
Add the beef broth to the crock pot, followed by the bay leaves and thyme sprigs. Stir gently to combine.
Cover the crock pot and cook on low for 8 hours, or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
Thirty minutes before serving, add the frozen peas to the crock pot and stir. Discard the bay leaves and thyme sprigs.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm, garnished with fresh parsley if desired, alongside crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 567 mg | 25% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.2 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 1302 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
