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.
Slow-cooked beef is the epitome of comfort food, offering rich flavors and melt-in-your-mouth tenderness that’s perfect for any occasion. This cooking method allows the beef to simmer gently over several hours, absorbing the flavors of herbs, spices, and other ingredients, resulting in a deeply satisfying dish. Whether it’s a hearty stew, a savory roast, or a flavorful curry, slow-cooked beef brings warmth and comfort to the table, making it a favorite for family dinners and gatherings.
Why is this the best recipe
- Depth of Flavor: Searing beef cubes with salt, pepper, and flour creates a rich, flavorful crust that enhances the dish’s overall flavor. The combination of red wine and beef broth provides a robust and complex flavor profile that is both hearty and comforting.
- Aromatic and Flavorful Base: Sautéing the onion, garlic, and ginger before adding them to the slow cooker intensifies their flavors, adding a depth and complexity that you wouldn’t get from simply adding them raw. The use of bay leaves, dried rosemary, and thyme infuses the stew with a subtle, aromatic fragrance that complements the rich beef and wine flavors perfectly.
- Tender and Juicy Beef: Slow cooking allows the beef to become incredibly tender and juicy as it slowly absorbs the flavors of the broth, wine, and aromatics over several hours. The slow cooker helps retain moisture within the beef, preventing it from drying out and ensuring each bite is succulent.
- Customizable and Versatile: The recipe allows for substitutions like using lamb or pork, different broths, or alternative wines, making it adaptable to various preferences and dietary needs. The stew pairs well with a variety of sides, such as mashed potatoes, rice, or crusty bread, offering flexibility in how it can be served and enjoyed.
Ingredients and substitutes
- Beef: Provides the primary protein and a rich, meaty flavor. You can also use lamb or pork for a different flavor profile.
- Beef Bone (optional): Adds depth and richness to the broth. You can omit this if you prefer a lighter dish or use pork or lamb bone for different nuances.
- Beef Broth: Enhances the beefy flavor and adds moisture. You can also use chicken broth or vegetable broth for a different base flavor.
- Red Wine: Adds complexity and a robust flavor to the dish. You can also use white wine or extra broth for a non-alcoholic version or a lighter taste.
- Onion: Adds sweetness and depth to the stew. You can also use shallots or leeks for a slightly different flavor.
- Ginger (grated): Adds a subtle warmth and complexity. You can also use ground ginger or omit it if preferred.
- Garlic: Provides a savory and aromatic base. Adjust the quantity based on preference, or use garlic powder.
- Tomato Paste: Adds richness and a slight tang to the sauce. You can also use crushed tomatoes or tomato sauce, though they may alter the texture slightly.
- Bay Leaves: Add a subtle, herbal flavor. Omit if unavailable, or use a small amount of dried basil or oregano.
- Dried Rosemary: Provides a piney, aromatic note. You can also use fresh rosemary (one tablespoon) or dried oregano for a different herbaceous flavor.
- Dried Thyme: Adds a savory, slightly minty flavor. You can also use fresh thyme (one tablespoon) or dried marjoram.
- Oil: For browning the beef and sautéing the aromatics. You can also use olive oil or vegetable oil.
- Parsley: Adds a fresh, vibrant finish to the dish. Cilantro or basil can be used for a different fresh note.
Step-by-step: Easy Beef Stew in Red Wine
- Season and Brown the Beef: Season the beef cubes with salt and pepper, then coat them lightly with flour. The flour helps to create a flavorful crust on the beef. Heat oil in a large skillet over medium-high heat. Add the seasoned beef cubes and brown on all sides. This step adds a rich flavor to the stew. Transfer the browned beef to the slow cooker.
- Sauté Aromatics and Vegetables: Add a bit more oil if needed in the same skillet. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant. Stir in the tomato paste, mustard paste, and sugar and cook for another 2 minutes, allowing it to caramelize slightly. Transfer the sautéed onion and vegetable mixture to the slow cooker.
- Deglaze and Transfer: Pour the red wine into the skillet, scraping up any browned bits from the bottom. This deglazing step adds a lot of flavor to the dish. Pour the wine mixture over the beef and vegetables in the slow cooker.
- Add the Remaining Ingredients: Add the beef bone, beef broth, bay leaves, dried rosemary, and dried thyme to the slow cooker. Stir to combine all the ingredients.
- Cook: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. The beef should be tender and the flavors well-developed.
- Finish and Serve: Remove the bay leaves and beef bone from the slow cooker. Taste and adjust seasoning if needed. Garnish with chopped parsley before serving.
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Frequently asked questions
How long will this beef stew keep? Can I make it ahead of time?
Yes, beef in red wine tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Can I use a different type of wine?
Yes, you can use different types of wine. While red wine is traditional and adds a rich flavor, you can also use white wine for a lighter taste. Non-alcoholic options include using extra broth or a combination of grape juice and vinegar.
How long should I cook beef in red wine?
Cooking times vary depending on the method. In a slow cooker, cook on low for 7-8 hours or on high for 4-5 hours. If using a stovetop or oven, simmer for 2-3 hours until the beef is tender.
How can I thicken the sauce?
If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last hour of cooking. Alternatively, you can remove the lid for the last hour of cooking to let the sauce reduce.
Can I cook this dish in an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot. Sear the beef and sauté the aromatics using the sauté function, then add the remaining ingredients and cook on high pressure for 35-45 minutes, followed by a natural release.
What do you serve with this beef?
Today, I served it with steamed rice. But you can also serve it with your favorite mashed potatoes. And when I’m in a low-carb mood, I usually serve it with cauliflower rice.
You can, of course, serve veggies on the side, such as garlic-sesame asparagus, parmesan asparagus, sesame green beans, cheesy baked eggplant slices, lemon-rosemary potatoes, or roasted dill potatoes.
Slow Cooker Beef in Red Wine Sauce
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
- 2 lbs (1 kg) Beef cut into 3-inch cubes
- 1 tsp Salt
- 1 tsp Black pepper powder
- ¼ – ½ cup (4.00 tbsp) Flour or cornflour
- 1 – 2 pieces Beef Bones optional
- 2 cups (250 ml) Broth beef, chicken
- 1 large Onion chopped or 1 tbsp onion powder
- 4 large Garlic cloves minced or ½ tsp garlic powder
- 1 inch fresh Ginger grated or ¼ tsp ground ginger
- 1 cup (250 ml) Red wine
- 2 tbsp Tomato paste
- 1 tbsp Mustard paste
- 1 tbsp Sugar
- ½ tsp Cinnamon
- 2 Bay leaves
- 1 tbsp Rosemary (or use fresh)
- 1 tbsp Thyme (or use fresh
- 3 tbsp Canola Oil
- ¼ cup Parsley
Method
- Season and Brown the Beef: Season the beef cubes with salt, pepper, and a light flour coating. The flour helps to create a flavorful crust on the beef. Heat oil in a large skillet over medium-high heat. Add the seasoned beef cubes and brown on all sides. This step adds a rich flavor to the stew. Transfer the browned beef to the slow cooker.2 lbs Beef, ¼ – ½ cup Flour
- Sauté Aromatics and Vegetables: Add a bit more oil if needed in the same skillet. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant. Stir in the tomato paste, mustard paste, and sugar, and cook for another 2 minutes, allowing it to caramelize slightly. Transfer the sautéed onion and vegetable mixture to the slow cooker.1 large Onion, 4 large Garlic cloves, 1 inch fresh Ginger, 2 tbsp Tomato paste, 1 tbsp Mustard paste, 1 tbsp Sugar, 3 tbsp Canola Oil
- Deglaze and Transfer: Pour the red wine into the skillet, scraping up any browned bits from the bottom. This deglazing step adds a lot of flavor to the dish. Pour the wine mixture over the beef and vegetables in the slow cooker.1 cup Red wine
- Add the Remaining Ingredients: Add the beef bone, beef broth, bay leaves, dried rosemary, and dried thyme to the slow cooker. Stir to combine all the ingredients.1 – 2 pieces Beef Bones, 2 cups Broth , ½ tsp Cinnamon, 2 Bay leaves, 1 tbsp Rosemary, 1 tbsp Thyme
- Cook: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. The beef should be tender and the flavors well developed.
- Finish and Serve: Remove the bay leaves and beef bone from the slow cooker. Taste and adjust seasoning if needed. Garnish with chopped parsley before serving.1/4 cup Parsley
Notes
- Use Fresh, High-Quality Ingredients: Fresh and high-quality beef, herbs, and aromatics will significantly enhance the overall flavor of the dish.
- Properly Brown the Beef: Season the beef cubes with salt, pepper, and flour before searing. Browning the beef on all sides in a hot skillet adds a rich, deep flavor to the stew. Don’t overcrowd the pan; brown the beef in batches if necessary to ensure a good sear.
- Sauté the Aromatics and Vegetables: Sauté the onion, garlic, and ginger until they are soft and fragrant before adding them to the slow cooker. This step caramelizes the sugars in the vegetables and enhances their flavors. Add the tomato paste and cook it for a couple of minutes to remove any raw taste and deepen its flavor.
- Deglaze the Pan: Use the red wine to deglaze the skillet after browning the beef and sautéing the aromatics. Scrape up any browned bits from the bottom of the pan; these bits are full of flavor.
- Layer the Ingredients: Place the beef and sautéed vegetables in the slow cooker first, then add the broth, wine, and herbs. This helps distribute the flavors evenly throughout the stew.
- Slow Cook for Tenderness: Cook the stew on low for 7-8 hours or on high for 4-5 hours. Slow cooking allows the beef to become incredibly tender and the flavors to meld beautifully.
- Check and Adjust Seasoning: Taste the stew before serving and adjust the seasoning as needed. A little more salt or pepper or a splash of wine or broth can make a big difference.
- Garnish Before Serving: Add chopped fresh parsley just before serving to add a fresh, vibrant note that contrasts nicely with the rich, savory flavors of the stew.
- Serve with Complementary Sides: Pair the stew with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce. These sides complement the dish and make it a complete meal.
- Proper Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to maintain the stew’s consistency.
Equipment you will need
Nutrition
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For the slow cooker beef and red wine sauce recipe, is it 2 teaspoons or tablespoons of cinnamon. Thank you
Gio, it’s only 1/2 tsp of cinnamon. Thank you
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.