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.
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.
Instructions
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.