If you’re craving a hearty, soul-warming meal that feels like a cozy hug on a plate, this Crock Pot Beef Stew with Red Wine, Vegetables, and Fresh Herbs Recipe is exactly what you need. Imagine tender chunks of beef slowly simmered to perfection in rich beef broth and deep red wine, mingling with vibrant carrots, golden potatoes, and aromatic fresh herbs. It’s comfort food elevated with every luscious bite, perfect for sharing with family or friends on a chilly day. This stew not only fills your belly but also fills your kitchen with the most irresistible fragrance that makes waiting worthwhile.
Ingredients You’ll Need
This recipe relies on simple, essential ingredients that come together to create a complex tapestry of flavors and textures. Each element plays a crucial role, from the tender stew meat to the fresh herbs that lift the dish—making it a truly satisfying meal.
- 2 ½ pounds stew meat: Choose well-marbled beef for juicy, tender results after slow cooking.
- ½ teaspoon black pepper: Adds a subtle warm kick that enhances the savory flavor.
- ½ teaspoon garlic salt: Combines garlic’s aromatic punch with seasoning in one go.
- ½ teaspoon celery salt: Gives a subtle depth and a hint of earthiness.
- ¼ cup flour: Helps create a beautifully thickened stew and perfect sear on the beef.
- 3–6 tablespoons olive oil: Used for searing meat and sautéing veggies, bringing richness and color.
- 3 tablespoons cold butter: Divided use adds silky richness when melted into the stew.
- 2 cups yellow onions, diced: Sweet, aromatic foundation that softens to melt into the broth.
- 4 cloves garlic, minced: Fresh garlic infuses the stew with warmth and complexity.
- 1 cup cabernet sauvignon or merlot: Adds fruity depth and a luxurious wine flavor that elevates the dish.
- 4 cups beef broth: The stew’s flavorful liquid base, rich and savory.
- 2 beef bouillon cubes: Concentrated beef flavor booster ensuring a robust taste.
- 2 tablespoons Worcestershire sauce: Provides tangy umami that enhances the meatiness.
- 3 tablespoons tomato paste: Adds brightness and thickens the stew with slight sweetness.
- 5 medium carrots, cut into 1-inch chunks: Adds sweetness, color, and a satisfying bite.
- 1 lb baby Yukon gold potatoes, halved or quartered: Creamy, buttery potatoes absorb flavors beautifully.
- 2 bay leaves: Impart herbal warmth and aroma as they simmer.
- 1 sprig fresh rosemary: Provides piney, fragrant herbal notes for a flavor boost.
- 1 cup frozen peas: Added at the end for a pop of color and freshness.
- ¼ cup cold water + 3 tablespoons cornstarch: Optional thickening mixture for a luscious stew consistency.
- 2–3 drops Gravy Master (optional): Adds beautiful color and helps deepen flavor.
How to Make Crock Pot Beef Stew with Red Wine, Vegetables, and Fresh Herbs Recipe
Step 1: Season and Sear the Beef
Start by tossing your stew meat with black pepper, garlic salt, celery salt, and flour. This coating is crucial because it helps create a rich crust on the beef and thickens the stew. Heat olive oil in a large skillet on medium-high, then sear the meat in batches until it’s beautifully browned on all sides. Browning is where the magic begins—it locks in flavor and adds that irresistible caramelized depth. Transfer each batch to your crock pot to start layering the base of your stew.
Step 2: Sauté Aromatics and Deglaze
In the same skillet, melt a tablespoon of butter and add diced onions. Cook them gently until soft and translucent—that slow softening releases their natural sweetness. Then toss in the minced garlic and cook for just a minute to avoid bitterness. Now here’s my favorite part: pour in your cabernet sauvignon or merlot to deglaze the pan, scraping up every flavorful browned bit stuck to the bottom. Let the wine simmer a few minutes to cook off the alcohol and concentrate its deep, fruity essence before transferring this luscious mixture to the crock pot.
Step 3: Assemble the Stew
Once your wine-infused aromatics are in the crock pot, add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, potatoes, bay leaves, and the rosemary sprig. At this stage, everything starts to meld together beautifully, setting the stage for those slow cooker magic hours that deliver melting-tender meat and perfectly cooked veggies.
Step 4: Slow Cook to Perfection
Cover your crock pot and cook on low for 7 to 8 hours or on high for 4 to 5 hours. This slow simmering is the secret behind the dish’s melt-in-your-mouth textures and rich flavors. The long cooking breaks down the beef’s connective tissue, turning it wonderfully tender while allowing the vegetables to soak up the savory broth.
Step 5: Finish and Thicken
After cooking, discard the bay leaves and rosemary sprig to avoid overpowering the flavors. Stir in the frozen peas and the remaining butter, which adds a glossy finish and velvety richness. If you prefer a thicker stew, combine the cold water and cornstarch, then stir this slurry in and cook on high for another 15 to 20 minutes. A few drops of Gravy Master at this stage can deepen the color and flavor, but this is totally optional.
Step 6: Serve and Enjoy
Give your stew one last stir, taste, and adjust seasoning if needed. Serve it hot alongside some crusty bread to soak up every ounce of that delicious liquid gold. You’ll find yourself going back for seconds, and maybe thirds, without a hint of guilt.
How to Serve Crock Pot Beef Stew with Red Wine, Vegetables, and Fresh Herbs Recipe
Garnishes
Fresh garnishes can brighten the stew beautifully. Sprinkle chopped fresh parsley or thyme over the top to add a burst of freshness and color. A dollop of sour cream or crème fraîche is an indulgent touch, lending a cool contrast to the warm, hearty stew. For a bit of heat, a pinch of crushed red pepper flakes can bring a subtle but exciting edge.
Side Dishes
This stew stands gorgeously on its own, but pairing it with rustic, crusty bread is a game changer—perfect for mopping up the savory sauce. Creamy mashed potatoes or buttered egg noodles can complement and soak up additional stew goodness. Roasted Brussels sprouts or a simple green salad offer a fresh, crisp counterpoint to the tender, rich stew.
Creative Ways to Present
For a cozy dinner party, serve the stew in individual rustic bowls or mini cast-iron pots right at the table—it adds charm and makes everyone feel special. You might also try ladling the stew over toasted polenta or creamy grits for a Southern twist. For a fun variation, top the stew with freshly grated sharp cheddar or Parmesan and broil it for a couple of minutes for a bubbling, golden crust.
Make Ahead and Storage
Storing Leftovers
Let the stew cool completely before transferring it to airtight containers. Stored in the fridge, it will keep beautifully for up to 4 days. The flavors actually deepen overnight, so leftovers taste even better the next day—an easy, delicious meal waiting for you.
Freezing
This Crock Pot Beef Stew with Red Wine, Vegetables, and Fresh Herbs Recipe freezes exceptionally well. Portion it into freezer-safe bags or containers, removing as much air as possible, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat to preserve the tender texture and prevent burning. Stir occasionally and add a splash of beef broth or water if it feels too thick. You can also reheat in the microwave in short bursts, stirring between intervals.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While stew meat is perfect, other cuts like chuck roast or brisket, cut into chunks, work wonderfully due to their connective tissue, which breaks down nicely during slow cooking.
What if I don’t have red wine—can I skip it?
You can omit the red wine if needed, but it adds incredible depth and richness. As a substitute, use additional beef broth mixed with a splash of balsamic vinegar or grape juice for some acidity and sweetness.
Is it possible to make this recipe on the stove instead of a crock pot?
Yes! Follow the searing and sautéing steps, then combine everything in a heavy pot or Dutch oven. Simmer gently for 2 to 3 hours until beef and vegetables are tender.
How do I ensure the stew isn’t too watery?
Using flour on the beef and optionally thickening with cornstarch helps create a nice gravy. Also, avoid lifting the lid frequently during cooking so moisture stays trapped.
Can I add other vegetables to this stew?
Definitely! Parsnips, turnips, or mushrooms make lovely additions. Just add them with the carrots and potatoes for even more flavor and texture variety.
Final Thoughts
There’s something truly special about a homemade slow-cooked stew, and this Crock Pot Beef Stew with Red Wine, Vegetables, and Fresh Herbs Recipe is a perfect example. With its rich, comforting flavors and simple preparation, it’s destined to become a favorite for weeknight dinners and leisurely weekends alike. Give it a try—your taste buds and your loved ones will thank you for the warm, delicious memories this dish creates.
