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Cozy Crockpot Beef Stew with Red Wine

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A rich and tender slow-cooked beef stew with red wine, perfect for warming up cold winter evenings. Easy to prepare and packed with hearty vegetables and comforting flavors.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 3 medium carrots, peeled and sliced into thick rounds
  • 2 large celery stalks, chopped
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 2 cups beef broth (low-sodium recommended)
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons olive oil or vegetable oil

Instructions

  1. Pat the beef cubes dry with paper towels. Peel and slice the carrots, chop celery, dice the onion, and mince the garlic. Set aside.
  2. Heat 2 tablespoons of olive oil over medium-high heat in a skillet. In batches, sear the beef cubes until browned on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
  3. In the same skillet, cook diced onion and celery until softened and translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1-2 minutes, scraping up browned bits.
  4. Pour in 1 cup of red wine, stirring to deglaze the pan. Let simmer for about 1 minute to reduce slightly.
  5. Pour the wine mixture over the beef in the slow cooker. Add carrots, thyme sprigs, bay leaves, and beef broth. Season with salt and black pepper. Stir gently to combine.
  6. Cover and cook on low for 6-8 hours until beef is fork-tender and vegetables are soft.
  7. About 10 minutes before serving, mix 3 tablespoons of flour with cold water to make a slurry. Stir into the stew and cook uncovered on high for 10 minutes, stirring occasionally to thicken.
  8. Remove thyme sprigs and bay leaves. Taste and adjust seasoning if needed. Serve hot with crusty bread or mashed potatoes.

Notes

Do not skip browning the beef for best flavor. Use a dry red wine you enjoy drinking. Mix flour with cold water before adding to avoid lumps. For gluten-free, substitute flour with cornstarch or tapioca starch. You can also cook in a Dutch oven on low heat for 3-4 hours if no slow cooker is available.

Nutrition

Keywords: beef stew, crockpot, slow cooker, red wine, winter recipe, comfort food, easy stew, hearty stew

Find it online: https://blixfood.com/cozy-crockpot-beef-stew-with-red-wine-recipe-easy-and-perfect-for-winter/