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Cozy Slow Cooker Beef Stew with Red Wine & Rosemary

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A rich, tender beef stew made in the slow cooker with red wine, fresh rosemary, and simple vegetables. Perfect for cozy nights, this set-it-and-forget-it recipe delivers deep, comforting flavor with minimal effort.

Ingredients

  • Beef chuck, cut into 1.5-inch cubes (2 lbs / 900g)
  • All-purpose flour (3 tbsp / 24g)
  • Olive oil (2 tbsp / 30ml)
  • Yellow onion, diced (1 large / about 200g)
  • Garlic cloves, minced (4 cloves / about 12g)
  • Carrots, peeled and cut into 1-inch chunks (3 large / about 300g)
  • Celery stalks, sliced (2 stalks / about 100g)
  • Yukon Gold potatoes, cut into 1.5-inch chunks (1.5 lbs / 680g)
  • Beef broth, low-sodium (2 cups / 480ml)
  • Dry red wine, like Cabernet Sauvignon or Merlot (1 cup / 240ml)
  • Tomato paste (2 tbsp / 30g)
  • Fresh rosemary, chopped (2 tbsp / about 4 sprigs)
  • Dried thyme (1 tsp / 1g)
  • Bay leaves (2)
  • Salt and black pepper (to taste)
  • Frozen peas (1 cup / 150g) (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sear the beef: Pat the beef cubes dry. In a large bowl, toss the beef with the flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beef in a single layer (work in batches if needed) and sear undisturbed for 3-4 minutes until a deep brown crust forms. Flip and sear the other side for 2-3 minutes. Transfer to the slow cooker.
  2. Sauté the aromatics: Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker.
  3. Deglaze the pan: Pour about 1/2 cup of the red wine into the hot skillet. Use a wooden spoon to scrape up the brown bits from the bottom. Let it bubble for about a minute, then pour into the slow cooker.
  4. Build the broth: In the same skillet, whisk together the remaining 1/2 cup red wine, beef broth, and tomato paste until smooth. Heat over medium heat for 2-3 minutes until warm and the tomato paste is dissolved. Pour into the slow cooker.
  5. Add vegetables and herbs: Add the carrots, celery, potatoes, chopped rosemary, dried thyme, and bay leaves to the slow cooker. Stir gently to combine. The liquid should come about halfway up the ingredients; add a splash more broth or water if needed.
  6. Cook low and slow: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the potatoes are soft. If using frozen peas, stir them in during the last 15 minutes of cooking.
  7. Finish and serve: Remove the bay leaves and discard. Taste and adjust salt and pepper. Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread or buttered noodles.

Notes

Don’t skip searing the beef—it adds deep flavor. Use a dry red wine you’d drink. Cut vegetables uniformly for even cooking. Layer ingredients with beef on bottom. Resist lifting the lid during cooking. Season in layers. If stew is too thin, mix 2 tbsp cornstarch with 2 tbsp cold water and stir in; cook on HIGH for 15-20 minutes. For a gluten-free version, use gluten-free flour or cornstarch. For an Instant Pot, use sauté function, then cook on HIGH pressure for 35 minutes with natural release. Stew tastes even better the next day.

Nutrition

Keywords: slow cooker beef stew, red wine beef stew, rosemary beef stew, cozy stew, comfort food, fall recipe, winter recipe

Find it online: https://forkifyfun.com/cozy-slow-cooker-beef-stew-with-red-wine-and-rosemary/