This slow cooker beef in red wine stew is rich, hearty, and packed with flavor. Beef is browned first, then slowly cooked with red wine, broth, herbs, and aromatics until fork-tender in a rich, savory gravy. Serve it over mashed potatoes, rice, or with crusty bread for a comforting dinner.
I love my slow cooker for busy days, but I’ve never been a fan of simply throwing everything into it and hoping for the best. A few extra minutes at the stove can make such a difference, especially with beef.
For this recipe, I brown the beef first, sauté the onions and aromatics, then use the red wine to pick up all those flavorful bits from the bottom of the pan. After that, everything goes into the slow cooker and I can forget about it for a few hours.
This is the kind of meal I love making when I want something hearty for dinner without having to be in the kitchen all afternoon. By the time we’re ready to eat, the beef is tender and there’s plenty of that rich red wine gravy for mashed potatoes or rice.
Why you’ll love this recipe
- Rich red wine gravy – Browning the beef and deglazing the pan with red wine builds plenty of flavor before everything goes into the slow cooker.
- Fork-tender beef – Low, slow cooking gives tougher cuts of beef time to become beautifully tender.
- Mostly hands-off – Once the initial browning is done, the slow cooker does the rest.
- Perfect for making ahead – Like most beef stews, the flavor is even better after it has had time to sit.
Ingredients and substitutions
- Beef – Use a cut suited to slow cooking, such as chuck or stewing beef. A little marbling is good here because it keeps the beef tender and flavorful during the long cooking time.
- Red wine – Use a dry red wine that you enjoy drinking. You don’t need an expensive bottle, but avoid very sweet wines. For an alcohol-free version, replace the wine with additional beef broth.
- Beef broth – Adds depth to the gravy. Chicken broth can also be used, although beef broth gives a richer flavor.
- Tomato paste – Adds depth and helps balance the richness of the wine and beef.
- Mustard – Adds a little acidity and savory depth without making the stew taste strongly of mustard.
- Herbs and aromatics – Onion, garlic, bay leaf, rosemary, and thyme, build the flavor of the sauce as it slowly cooks.
- Flour – Used to lightly coat the beef before browning and also helps thicken the gravy.
Step-by-step: Slow Cooker Beef in Red Wine Stew
1. Coat the beef
Pat the beef dry with paper towels, then season with salt and black pepper. Sprinkle with the flour and toss until the beef is lightly coated.
2. Brown the beef
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brown the beef in batches, adding the remaining oil as needed.
Don’t overcrowd the pan. You want the beef to develop a good brown crust rather than steam.
Transfer the browned beef to the slow cooker/Crockpot.
3. Sauté the aromatics
In the same skillet, add the onion and cook for 4 to 5 minutes until softened.
Add the garlic and cook for about 30 seconds. Stir in the tomato paste, Dijon mustard, and brown sugar. Cook for another 1 to 2 minutes, stirring, until the tomato paste deepens slightly in color.
4. Deglaze with the red wine
Pour the red wine into the skillet and scrape up all the browned bits from the bottom of the pan.
Let the wine simmer for 2 to 3 minutes, then pour everything into the slow cooker over the beef.
5. Slow cook
Add the beef broth, bay leaves, fresh rosemary, and fresh thyme. Stir gently to combine.
Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is fork-tender.
The liquid does not need to completely cover the beef. The meat and onions will release additional juices as they cook.
6. Finish and serve
Remove the bay leaves and herb stems. Taste and adjust the salt and pepper as needed.
Garnish with chopped fresh parsley and serve hot with mashed potatoes, rice, or crusty bread.
Make ahead and storage
- Make ahead: This is a great dish to make a day ahead. Let the beef and gravy cool, then refrigerate overnight. The flavors develop even more as it sits. Reheat gently in the slow cooker on LOW or on the stovetop until heated through.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Freeze: Once completely cooled, transfer the beef and gravy to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat gently on the stovetop or in the microwave until piping hot. If the gravy has thickened in the refrigerator, add a small splash of beef broth while reheating.
Slow Cooker Beef in Red Wine Stew
This beef in red wine stew is absolute comfort food. Slow-cooked in a slow cooker, it produces fork-tender meat that falls off the bones. The thick, creamy red-wine-based gravy is perfect over steamed rice, mashed potatoes, or couscous.
Video
Ingredients
- 1 kg (2 lbs) Beef chuck cut into 2-inch cubes
- 1 tsp Salt
- ½ tsp Freshly ground black pepper
- 4 tbsp (¼ cups) All-purpose flour for coating
- 2 tbsp Olive oil divided
- 1 large Onion chopped
- 4 large Garlic cloves minced
- 2 tbsp Tomato paste
- 1 tbsp Dijon mustard
- 1 tsp Brown sugar
- 250 ml (1 cup) Dry red wine
- 250 ml (1 cup) Beef broth
- 2 Bay leaves
- 2 sprigs Fresh rosemary
- 4 – 5 sprigs Fresh thyme
- 2 tbsp Fresh parsley chopped, for garnish
Method
- Coat the beef. Pat the beef dry and season with salt and pepper. Sprinkle with the flour and toss until the pieces are lightly coated.1 kg Beef chuck, 1 tsp Salt, ½ tsp Freshly ground black pepper, 4 tbsp All-purpose flour
- Brown the beef. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the beef in batches, adding the remaining oil as needed. Don't crowd the pan. Transfer the browned beef to the slow cooker/Crock pot.2 tbsp Olive oil
- Build the sauce. In the same skillet, sauté the onion for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds. Stir in the tomato paste, Dijon mustard, and brown sugar. Cook for 1 to 2 minutes.1 large Onion, 4 large Garlic cloves, 2 tbsp Tomato paste, 1 tbsp Dijon mustard, 1 tsp Brown sugar
- Deglaze with wine. Add the red wine and scrape up all the browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes, then pour everything into the slow cooker.250 ml Dry red wine
- Slow cook. Add the beef broth, bay leaves, rosemary, and thyme. Stir gently, cover, and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is fork-tender.250 ml Beef broth, 2 Bay leaves, 2 sprigs Fresh rosemary, 4 – 5 sprigs Fresh thyme
- Finish. Remove the bay leaves and herb stems. Taste and adjust salt and pepper. Garnish with fresh parsley and serve.2 tbsp Fresh parsley
Notes
- Choose the right beef. Use chuck or another well-marbled cut intended for slow cooking. Lean cuts can become dry after several hours.
- Brown the beef in batches. Overcrowding the pan will cause the beef to steam rather than develop that flavorful brown crust.
- Use a dry red wine you enjoy drinking. It doesn’t need to be expensive, but the flavor of the wine will come through in the finished sauce.
- Don’t add extra liquid. The liquid does not need to cover the beef. Slow cookers retain moisture, and the beef and onions will release additional juices as they cook.
- Fresh herbs are best. I use fresh rosemary and thyme, but you can substitute about 1 teaspoon each of dried rosemary and dried thyme.
- Cook until fork-tender. Cooking times can vary depending on the cut of beef and your slow cooker. If the beef is still tough, it needs more time.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for success
- Choose the right beef. Use chuck or another cut meant for slow cooking. Lean, quick-cooking cuts can become dry after several hours.
- Don’t skip the browning. Getting good color on the beef adds much more flavor to the finished stew. Brown in batches so the meat sears rather than steams.
- Use a dry red wine you enjoy drinking. The wine is a major part of the sauce, so avoid very sweet wines or anything you wouldn’t enjoy in a glass.
- Don’t add extra liquid. A slow cooker loses very little moisture, and the beef and onions will release juices as they cook. The liquid does not need to cover the meat completely.
- Cook until the beef is tender, not just until the timer goes off. Different cuts of beef can take a little longer. If the beef is still tough, give it more time—it usually means it hasn’t cooked long enough yet.
More recipes using wine
- Red Wine Steak Sauce
- Braised Short Ribs with Red Wine
- Lamb Shoulder in Red Wine Sauce
- Ultimate Beef Tips (Red Wine Gravy)
- Braised Lamb in Red Wine
- Osso Buco Recipe in Red Wine (Braised Shanks)
Frequently asked questions
Use a dry red wine such as Cabernet Sauvignon, Merlot, Pinot Noir, or Shiraz. You don’t need an expensive bottle, but choose a wine you would be happy to drink.
If the beef is still tough, it usually needs more time. Chuck and other slow-cooking cuts become tender as the connective tissue breaks down during cooking. Continue cooking and check again after 30 to 60 minutes. The beef is ready when you can easily pull it apart with a fork.
My first choice is creamy mashed potatoes — they’re perfect for soaking up all that rich red wine gravy. For something green, add sautéed broccoli or green beans. You can also serve the stew with rice or soft homemade dinner rolls for mopping up the sauce.
More stew recipes
- Crockpot Beef Stew
- Best EVER Turkey Stew
- Beer Braised Beef Stew (Guiness)
- Moroccan Beef Stew with Dates (Slow Cooker)
- Moroccan Chicken Stew with Couscous
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Veena this is absolute heaven. We loved it. Thanks
Thank you so much Gio. I am so happy your family enjoyed it
Thank you for the great recipe. Tried it last week and everyone enjoyed it very much. Love your recipes.
Thank you, Ashlee. So happy you enjoyed this recipe. Thank you for coming back to write this feedback. Great to hear feedback.
Made this last week on the stove top. I don’t have a slow cooker. It was so good! Can’t believe how good it turned out. Thank you for this recipe.
Thank you, Angelina. So happy to hear you had success with this recipe and that you enjoyed it. Thank you for coming back to write this feedback. Have a wonderful weekend.