Slow Cooker Beef Stew Red Wine Recipe

Slow-Cooker Beef Stew - Delish.com

Parker Feierbach

If you need an excuse to get your slow cooker out, this is it! Let everything cook together for hours for the deepest, most satisfying beef stew you'll try. Don't skip searing the beef — it creates more deeply flavored meat that develops the flavor of the stew even further. Dish up a bowl, curl up on the couch with a spoon and a hunk of crusty bread, and you're absolutely SET. The tender, rich meat paired with the unctuous sauce and dotted with fresh veggies is truly ideal comfort food. The rosemary and sun-dried tomatoes aren't classically used in beef stew, but they brighten up the flavor and add a real punch.

Do I need to use red wine?

It's your kitchen; do as you please! We love the depth that red wine brings, but if it's not your thing, feel free to just substitute for additional beef stock.

Can I reheat?

Tbh? This is even better the day after...and the day after that. Just be sure to let the stew cool completely before packing it up. Also - if you're so inclined - it freezes SO well.

Since your slow cooker is already out, we have plenty of slow-cooker soup recipes for you to try next.

Have you made this yet? Let us know in the comments below!

Yields: 8 servings

Prep Time: 0 hours 20 mins

Total Time: 4 hours 40 mins

3 lb.

beef chuck, cut into 2" pieces

Kosher salt

Freshly ground black pepper

2 tbsp.

extra-virgin olive oil

2 tbsp.

butter

1 2/3 c.

dry red wine

3 tbsp.

tomato paste

Yukon Gold potatoes, cut into 1" cubes

carrots, chopped into 1" pieces

celery stalks, chopped into 1" pieces

onions, chopped into quarters

1 c.

chopped sun-dried tomatoes

cloves garlic, minced

large rosemary sprig

2 c.

low-sodium beef broth

(28-oz.) can crushed tomatoes

Freshly chopped parsley, for garnish

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In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper.
In a large skillet over medium-high heat, heat oil. Sear meat on all sides until golden brown with a crust, working in batches if necessary, about 10 minutes. Transfer meat to slow cooker.
Add butter and scrape pan with a wooden spoon to loosen all browned meat bits. Stir in red wine and tomato paste; simmer for 1 minute, then transfer to slow cooker.
Add potatoes, carrots, celery, onions, sun-dried tomatoes, garlic, rosemary, beef broth, and crushed tomatoes to slow cooker. Season with salt and cook on high until meat is tender, 4 to 5 hours.
Remove stalk of rosemary. Garnish with parsley before serving.

Parker Feierbach

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Judy Kim Judy Kim is a New York based food stylist, recipe developer, culinary producer and creative consultant.

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