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Cozy Crockpot Beef Stew Recipe Easy Hearty Comfort with Red Wine

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A comforting and hearty slow-cooked beef stew with tender beef, vegetables, and a rich splash of red wine, perfect for cozy nights and easy meals.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1– to 1.5-inch cubes
  • 3 medium carrots, peeled and sliced into chunks
  • 2 large russet potatoes, peeled and cubed
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 cup dry red wine (cabernet sauvignon or merlot recommended)
  • 2 cups low sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3–4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons olive oil (for browning beef)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons flour (optional, for thickening)

Instructions

  1. Peel and chop the carrots and potatoes into bite-size chunks. Dice the onion and mince the garlic.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Toss the beef cubes with salt, pepper, and flour (if using). Brown the beef in batches, about 3–4 minutes per side, until a deep golden crust forms. Transfer browned beef to the crockpot.
  3. In the same skillet, add the diced onion and garlic. Cook for 2–3 minutes until softened and fragrant. Stir in the tomato paste and cook another minute.
  4. Pour in the red wine, scraping up browned bits from the skillet bottom. Let simmer for 2 minutes to reduce slightly, then pour into the crockpot over the beef.
  5. Add the carrots, potatoes, beef broth, Worcestershire sauce, thyme sprigs, and bay leaves to the crockpot. Stir gently to combine.
  6. Cover and cook on low for 7–8 hours or high for 4–5 hours until beef is fork-tender and vegetables are soft but not mushy.
  7. Remove thyme sprigs and bay leaves. Taste and adjust salt and pepper. If thickening is needed, mix 1 tablespoon flour or cornstarch with cold water and stir into stew. Cook another 10–15 minutes.
  8. Ladle into bowls and serve warm.

Notes

Browning the beef adds richer flavor but can be skipped for convenience. Use gluten-free flour alternatives like cornstarch or arrowroot powder for a gluten-free version. Avoid lifting the crockpot lid frequently to maintain cooking temperature. Use dry red wine such as cabernet sauvignon or merlot for best flavor. Leftovers store well in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://avabowls.com/cozy-crockpot-beef-stew-recipe-easy-hearty-comfort-with-red-wine/