Slow Cooker Beef Stew with Red Wine and Herbs
Warm up your chilly evenings with this comforting Slow Cooker Beef Stew with Red Wine and Herbs. Tender chunks of beef chuck roast simmer to perfection in a rich red wine sauce, infused with earthy herbs and seasonal vegetables. This easy-to-make stew is perfect for family gatherings or cozy nights in, delivering a heartwarming meal packed with flavor.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch pieces
- 1 cup dry red wine (such as Cabernet Sauvignon)
- 4 medium carrots, sliced thickly
- 3 medium Yukon Gold potatoes, diced
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 3 cups low-sodium beef broth
- 2 tsp fresh thyme leaves
- 2 bay leaves
- Salt and pepper to taste
Instructions
- 1. Sear the beef: Heat a skillet over medium-high heat, add a splash of oil, and sear beef until browned on all sides (about 5 minutes).
- 2. Prepare vegetables: Chop carrots, potatoes, and onions while the beef cooks.
- 3. Combine ingredients: In the slow cooker, add seared beef, chopped veggies, garlic, thyme, bay leaves, salt, and pepper.
- 4. Add liquids: Pour in red wine and beef broth until ingredients are just covered.
- 5. Cook: Cover the slow cooker and set on low for 8 hours or high for 4 hours.
- 6. Serve: Remove bay leaves before serving. Garnish with fresh herbs if desired.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg
Keywords: For added depth of flavor, consider browning the meat thoroughly before adding it to the slow cooker. You can customize this stew by adding mushrooms or sweet potatoes based on your preference. Leftovers can be stored in an airtight container for up to three days or frozen for up to three months.