Rich Crockpot Beef Stew with Red Wine and Carrots
This easy crockpot beef stew combines hard-seared chuck, red wine, and waxy potatoes into a rich, glossy gravy. A foolproof slow cooker beef stew recipe for busy weeknights.
There is no comfort food more reliable than a bowl of rich, velvety crockpot beef stew. While many recipes suggest just tossing raw meat into the ceramic pot, we take a more intentional approach here to ensure the beef is savory and the gravy is thick enough to coat the back of a spoon.
By browning floured chuck roast in a hot skillet before it hits the slow cooker, you create a deep fond that transforms the base of this easy crockpot beef stew from a thin soup into a luxurious braise. The addition of red wine and tomato paste provides the acidity needed to balance the earthy sweetness of the carrots and onions.
This slow cooker beef stew recipe is designed for an eight-hour stretch, giving the connective tissue in the chuck roast ample time to melt into tender, fall-apart morsels. Serve it with a hunk of crusty bread to soak up every last drop of that dark, glossy sauce.
Ingredients
The Beef & Coating
- 3 lbs (1.4 kg) beef chuck roast, cut into 1.5-inch chunks
- 1/2 cup (60g) all-purpose flour
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp neutral oil (like avocado or vegetable)
The Aromatics & Liquids
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup (240ml) dry red wine (Cabernet or Merlot)
- 3 cups (720ml) low-sodium beef bone broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
The Vegetables
- 1.5 lbs (680g) baby Yukon Gold potatoes, halved
- 4 large carrots, peeled and cut into 1-inch rounds
- 2 stalks celery, sliced
- 1 cup frozen peas (added at the end)
Instructions
- 1
Toss the beef chunks with flour, salt, and pepper in a large bowl until every piece is thoroughly coated.
- 2
Heat oil in a large skillet over medium-high heat until shimmering. Brown the beef in batches, searing for 3-4 minutes per side until a dark brown crust forms.
- 3
Transfer the browned beef to your crockpot, leaving the fat and juices in the skillet.
- 4
Add the onion and celery to the skillet, sautéing for 3 minutes. Stir in the tomato paste and garlic, cooking for 1 minute until fragrant and darkened.
- 5
Deglaze the skillet with the red wine, scraping up all the browned bits (the fond) from the bottom. Let it simmer for 2 minutes to reduce slightly.
- 6
Pour the wine mixture into the crockpot over the beef. Add the potatoes, carrots, beef broth, Worcestershire sauce, thyme, and bay leaves.
- 7
Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the beef is fork-tender.
- 8
Stir in the frozen peas during the last 10 minutes of cooking. Taste and adjust salt and pepper before serving.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 685 kcal
- Protein
- 52 g
- Carbs
- 34 g
- Fat
- 36 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 890 mg
Tips
- → Don't skip the sear. The 'Maillard reaction' from browning the floured beef is what gives the stew its deep brown color and savory complexity.
- → Use waxy potatoes. Yukon Gold or red potatoes hold their shape during long cooking times, whereas Russets will disintegrate into mush.
- → Keep the lid closed. Every time you peek, you lose about 15-20 minutes of cooking heat, which can stall the tenderizing process of the chuck.
FAQ
Can I put raw beef in the crockpot for stew?
Yes, you can, but it won't taste as good. Searing the meat first adds a depth of flavor and a rich color that raw simmering cannot replicate.
Why is my crockpot beef stew meat tough?
If the meat is tough, it usually needs more time. Chuck roast is full of connective tissue that requires a full 7-8 hours on low to properly break down into a tender texture.
How do I thicken my beef stew in the slow cooker?
This recipe uses floured beef to thicken the gravy naturally. If you want it even thicker at the end, stir in a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water 30 minutes before serving.
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