This simple crockpot red wine beef stew cooks nice and slow with a quick and flavorful red wine marinade that will bump up the flavor in the background. The beef stew meat gets an easy treatment from a few dry spices, splashes of red wine, soy sauce, and a dash of Worcestershire. It slowly builds up delicious flavor in the crockpot for a hearty and comforting winter beef stew you can set and forget!
This easy stew is dotted with classic mirepoix vegetables, peas, and potatoes in a savory broth that cooks nice and easy in the slow cooker. Tender chunks of beef break apart with a fork during that low and slow cooking process for a super simple slow cooker beef stew that will simmer away while you get through your day.
An easy way to build up lovely flavors for your slow cooker beef stew is a quick marinade you can toss together ahead of time for the beef meat. Dry spices like onion powder, garlic powder, and smoky paprika layer up with a few other flavor enhancers to infuse the stew meat with easy, savory flavors that play out nicely in the finished beef stew with red wine marinade.
Build Up Deep Savory Flavors and Marinade The Beef Stew Meat
Create layers of deep and delicious slow cooked flavors in this red wine beef stew recipe by marinading the meat for a few hours with simple pantry staples and the addition of, you guess it! A little red wine.
To do this, place your beef stew meat in a large bowl (preferably glass) and season with pinches of salt and pepper as desired. Sprinkle with garlic powder, onion powder, and paprika.
Drizzle with good fruity olive oil and splash in dry red wine, soy sauce, and Worcestershire sauce. Toss together until coated and cover. Marinade the beef stew meat for around 3 hours, if possible.
Best Red Wine For Making A Red Wine Beef Stew Recipe
There’s no harm in using a simple dry red wine that you wouldn’t mind pairing with this dish later on when serving! I always reach for an easy-drinking bottle of wine that is dry in taste (meaning no sweetness).
Red wines such as Cabernet Sauvignon, Merlot, Malbec, Shiraz, Tempranillo, or Pinot Noir. Red wine blends are also okay! I would recommend checking the label first. Those can get a little sneaky! If you can recognize that the varietals in the blend are mainly dry wines, then go for it! When in doubt, taste it out!
Brown Beef Until Golden Brown To Lock In Flavor
To lock in flavor and create a truly flavorful, tender beef stew, it helps to brown the meat first! It’s not a definite required step, but, if you have the time, I highly recommend to brown beef meat before tossing into the slow cooker.
It creates a wonderful finished stew with rich flavors and great texture. It’s exactly what I did for this rustic dutch oven beef stew with red wine and rosemary.
To do this, heat a tablespoon of olive oil in a wide cast iron skillet with raised edges and toss in your cubes of marinated chuck roast or beef stew meat, leaving liquids in the bowl behind.
Toss in the pan over medium-high heat cooking until evenly golden brown all around, about 3 to 5 minutes (working in batches, if necessary).
Transfer Beef Stew Meat To Slow Cooker or Crockpot and add Vegetables
Add chopped carrot, chopped celery, and chopped onion to the slow cooker and top with half of the minced garlic. Next, add in the marinated and now browned beef meat. Top with cubed and peeled russet potatoes plus the second half of the minced garlic.
Pour in enough beef stock to cover the meat and vegetables. Season with pinches of coarse sea salt and cracked pepper to taste. You can also splash in another 1/4 cups of red wine for added flavor. Stir together and cover. Cook on low for 8 hours or on high for 3 to 4 hours.
Add Flour To Thicken Crockpot Red Wine Beef Stew | Add Peas
When cooking time is up, you can thicken the consistency of the cooking liquids in the slow cooker by ladling out about a cup of the broth. Ladle the cooking liquid into a small glass measuring cup and gently sprinkle in 2 to 3 tablespoons of all purpose flour and whisk together until combined.
Pour this mixture back into the slow cooker and stir together. Let cook another 30 to 40 minutes until lightly thickened.
If you prefer to have the stew slowly thicken from the beginning as it cooks, dredge your beef stew meat in seasoned all-purpose flour. Do this quick step before browning in the skillet at the start of the cooking process. This will slowly help to build up texture and body in the stew as it cooks from the start.
When desired consistency is reached, stir in a bag of frozen peas and let cook another 5 minutes.
Top beef stew with chopped fresh thyme or parsley and serve hot with crusty, buttery bread! Enjoy this classic wintery comfort food paired with another glass of that delicious dry red wine we used in the marinade earlier!
A Comforting Crockpot Stew Recipe For Those Cold Days!
Make this simple and hearty beef stew on cold winter nights when you crave a rustic meaty stew loaded with rich flavor. Serve this simple crockpot stew recipe over creamy mashed potatoes just like I did with this easy vegetable ground turkey dinner!
Comforting Crockpot Red Wine Beef Stew
Equipment
Ingredients
- 1½ to 2 lbs Beef Stew Meat
- 1 Large Onion - diced
- 3 ribs Celery - diced
- 3 Carrots - sliced
- 1½ cups Russet Potatoes - peeled and cubed
- 3 cloves Fresh Garlic - minced
- 5½ to 6 cups Beef Stock or Vegetable Stock - as needed to cover meat and vegetables
- ¼ cup Dry Red Wine - for marinading beef stew meat
- 1 tbsp Reduced Sodium Soy Sauce - for marinading beef stew meat
- 1 tbsp Worcestershire Sauce - for marinading beef stew meat
- Coarse Sea Salt + Cracked Pepper - as needed for seasoning
- 2 to 3 tbsp All Purpose Flour - for thickening stew later on
- 1 package Frozen Peas
- 1 tsp Onion Powder - for marinade
- ½ tsp Garlic Powder - for marinade
- ½ tsp Smoky Paprika - for marinade
- 1 tbsp Olive Oil - for marinade
Instructions
- Place stew meat in large bowl and season with pinches of salt and pepper as desired. Sprinkle with garlic powder, onion powder, and paprika. Drizzle with olive oil and splash in red wine, soy sauce, and Worcestershire sauce. Marinade for 3 to 4 hours, if possible. Â
- Add diced carrot, celery, and onion to the slow cooker and top with half of the minced garlic. Next, add marinaded and seasoned beef meat cubes to the crockpot.
- Top the meat with cubed peeled russet potatoes plus the rest of the minced garlic. Last, splash in stock enough to just barely cover everything. Cover and cook on low for 8 hours or on high for 4 hours.
- When cook time is up, ladle out about a cup or so of the cooking liquid and whisk in 2 to 3 tablespoons of all purpose flour until combined and pour back in. Cook for another 30 to 40 minutes or until lightly thickened then stir in frozen peas. Cook another 5 minutes to heat peas through. Serve hot with crusty bread or serve over mashed potatoes / steamed white rice.
