Slow Cooker Red Wine Stew
Cozy up with a bowl of Slow Cooker Red Wine Stew, a hearty and flavorful dish that's perfect for chilly evenings or weeknight comfort meals. Tender chunks of seared beef chuck roast are slow-cooked to perfection alongside a medley of carrots, parsnips, potatoes, and aromatic garlic. A robust blend of red wine, beef broth, and tomato paste creates a rich and savory base, while fresh thyme and bay leaves infuse each bite with earthy undertones. This easy slow cooker recipe requires minimal prep and delivers melt-in-your-mouth beef and perfectly tender vegetables after hours of slow simmering. Serve it with crusty bread or creamy mashed potatoes for a complete meal that feels like a warm embrace. Perfect for those searching for "beef stew recipes," "slow cooker comfort food," or "red wine beef dishes!"
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup flour
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 medium carrots
- 2 medium parsnips
- 4 cloves garlic
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 4 sprigs fresh thyme
- 2 bay leaves
- 3 medium potatoes
- 1 cup frozen peas
Instructions
Season the beef chuck roast with salt and black pepper, then lightly coat all sides with flour.
In a large skillet, heat olive oil over medium-high heat. Sear the beef for 2-3 minutes per side until browned, then transfer it to the slow cooker.
Peel and chop the yellow onion, carrots, parsnips, and potatoes into bite-sized pieces. Mince the garlic cloves.
In the same skillet, add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Deglaze the skillet by pouring in the red wine, scraping the bottom of the pan to release any browned bits. Let it simmer for 1-2 minutes.
Pour the wine mixture over the beef in the slow cooker. Add the carrots, parsnips, potatoes, beef broth, thyme sprigs, and bay leaves.
Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are soft.
About 30 minutes before the cooking time is finished, stir in the frozen peas.
Remove the thyme sprigs and bay leaves before serving. Adjust seasoning with more salt and pepper if needed.
Serve warm with crusty bread or over mashed potatoes for a complete meal.
Nutrition Facts
Calories |
3997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.1 g | 282% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 7342 mg | 319% | |
| Total Carbohydrate | 268.0 g | 97% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 51.1 g | ||
| Protein | 208.1 g | 416% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 9058 mg | 193% | |
*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.
