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Crowd-Pleasing Slow Cooker Beef Stew with Red Wine and Rosemary

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A rich, deeply flavorful beef stew made entirely in the slow cooker without browning the meat first. The red wine creates a velvety broth, and the rosemary adds aromatic depth, making this a perfect one-pot dinner for entertaining or cozy nights.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, sliced
  • 1.5 lbs Yukon Gold potatoes, cubed
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

Instructions

  1. Prep the vegetables: dice the onion, mince the garlic, and chop the carrots, celery, and potatoes into 1-inch pieces.
  2. Heat olive oil in a large skillet over medium heat. Sauté the onion for 3-4 minutes until translucent, then add garlic and cook 30 seconds until fragrant. Transfer to the slow cooker.
  3. Add the carrots, celery, and potatoes to the slow cooker with the onions and garlic. Stir to combine.
  4. Place beef cubes in a bowl and sprinkle with salt, pepper, and smoked paprika. Toss to coat evenly.
  5. Layer the seasoned beef on top of the vegetables in the slow cooker. Do not stir.
  6. Pour red wine, beef broth, tomato paste, Worcestershire sauce, and balsamic vinegar over everything. Tuck rosemary sprigs, thyme sprigs, and bay leaves into the liquid. Gently stir to combine liquids without disturbing the meat too much.
  7. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until beef is fork-tender.
  8. Test a piece of beef with a fork; it should shred easily. Potatoes should be fork-tender.
  9. If desired, mix cornstarch with cold water to make a slurry, stir into stew, and cook on high for 15-20 minutes uncovered until thickened.
  10. Remove rosemary sprigs, thyme stems, and bay leaves.
  11. Taste and adjust seasoning with additional salt or pepper if needed.
  12. Let the stew rest for 5-10 minutes before serving.

Notes

For best results, do not lift the lid during cooking. The stew tastes even better the next day. To make gluten-free, use a gluten-free Worcestershire sauce. For a lower-carb option, swap potatoes for cauliflower florets.

Nutrition

Keywords: slow cooker beef stew, red wine beef stew, easy beef stew, one-pot dinner, crowd-pleasing stew, comfort food, dinner party recipe

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