Slow Cooker Beef Stew with Red Wine and Vegetables

A hearty and comforting beef stew slow-cooked with red wine and vegetables, perfect for busy days.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 lbs chuck roast, cut into 1-inch cubes Use tougher cuts for the best texture.
4 cups beef broth
2 cups red wine A drinkable, middle-shelf option works well.
4 medium carrots, chopped Cut evenly for consistent cooking.
3 stalks celery, chopped
1 large onion, diced
3 cloves garlic, minced
2 medium potatoes, diced Consider adding fresh when reheating.
1 cup mushrooms, sliced Optional, adds flavor.
2 tbsp worcestershire sauce
1 tbsp flour or cornstarch (optional) For thickening, mix with water before adding.
to taste salt and pepper Essential for flavor.
1 tbsp fresh parsley, chopped (for garnish) If available.

Method

Preparation

In a large bowl, season the beef with salt and pepper.
Place the beef in the slow cooker.
Add the chopped vegetables (carrots, celery, onion, garlic, potatoes, and mushrooms) on top of the beef.
Pour in the beef broth and red wine, followed by Worcestershire sauce.
If using, mix the flour or cornstarch with a little water and add it to the slow cooker.

Cooking

Cover the slow cooker and set it to low for 6-8 hours, or up to 10 hours for extra tender meat.
Check periodically and stir if desired.

Serving

Taste and adjust seasoning with salt and pepper before serving.
Garnish with fresh parsley and serve warm.

Notes

Leftovers can be stored in airtight containers in the fridge for 3-4 days. For freezing, leave out potatoes and store in ziplock bags. Reheat gently to avoid tough meat.