Beef Stew Recipe With Red Wine Slow Cooker
Description
This Beef Stew recipe with Red Wine Slow Cooker is a hearty, comforting meal that will warm up your soul. It takes time to develop the deep, rich flavors of this classic dish, but it’s worth it. The slow cooker does all the work and you’re rewarded with a delicious stew that everyone will love. The combination of beef and vegetables with a flavorful red wine sauce is perfect for a cold winter evening. Serve it with mashed potatoes or crusty bread for a complete meal.
Ingredients
1-2 lbs. beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 large carrots, diced
2 stalks celery, diced
2 cups beef broth
1 cup red wine
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and cook, stirring occasionally, until browned on all sides, about 5 minutes. Transfer the beef to the slow cooker.
Add the onion, garlic, carrots, and celery to the skillet and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the beef broth, red wine, oregano, thyme, and bay leaf to the skillet and bring to a simmer. Pour the mixture over the beef in the slow cooker. Season with salt and pepper.
Cover the slow cooker and cook on low heat for 8-10 hours or on high heat for 4-5 hours, until the beef is tender. Once the beef is cooked, remove the bay leaf and discard.
In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the mixture into the slow cooker and stir to combine. Cover and cook on high heat for an additional 10-15 minutes, until the sauce has thickened.
Taste and adjust the seasonings if necessary. Serve the stew hot, sprinkled with parsley, if using.
Equipment
Large skillet
Slow cooker
Small bowl
Whisk
Measuring cups and spoons
Notes
Be sure to use a good quality red wine for this dish. It will give the stew a deep, earthy flavor that you won't get with a cheap variety. If you don't want to use wine, you can substitute with beef broth.
If you don't have a slow cooker, you can make this stew on the stove. Brown the beef in the skillet and then add the vegetables and cook until tender. Add the beef broth, red wine, and herbs and simmer until the beef is tender, about 1-2 hours. Add the cornstarch slurry and cook until the sauce has thickened.
Nutrition
This recipe yields 6 servings. The nutritional information per serving is: Calories: 471, Total Fat: 18 g, Saturated Fat: 6 g, Trans Fat: 0 g, Cholesterol: 109 mg, Sodium: 531 mg, Carbohydrates: 15 g, Fiber: 3 g, Sugar: 4 g, Protein: 47 g.
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