When the slow cooker lid comes off, the broth should smell deep and winey, and the beef should yield when you press it with a fork. A slow cooker can soften the meat, but it can’t brown it; that part happens in a skillet first. Taking a few minutes to sear the chuck gives this Crockpot Beef Stew with Potatoes Carrots and Red Wine a darker, fuller-tasting base.
The wine goes into that same skillet after the onion, garlic, and tomato paste, where it loosens the browned bits before joining the beef in the cooker. Yukon Gold potatoes and carrots turn tender alongside the meat, and a quick cornstarch slurry thickens the broth at the end. The result is a hearty stew with soft vegetables, fork-tender beef, and a gravy that clings to every spoonful.
Kitchen Note
Whisk the cornstarch into cold water until the slurry is completely smooth before it goes into the stew. Give it the full 15 to 20 minutes on HIGH to thicken; the broth won’t turn glossy the instant you stir it in.
Save this Crockpot Beef Stew with Potatoes Carrots and Red Wine for a slow-cooked dinner with tender chuck, vegetables, and a rich red wine broth.
Why the Red Wine Belongs in the Skillet Before the Slow Cooker
Pouring wine directly over the beef would add its flavor, but it would leave behind the browned bits that make this stew taste like it simmered all day. After the beef is seared, the onion softens in the same skillet, then garlic and tomato paste cook briefly in the oil. The red wine loosens the fond from the pan, bringing those savory, browned flavors into the liquid instead of leaving them behind.
That short simmer also takes the sharp edge off the wine before it joins the broth in the slow cooker. Use a dry red wine rather than a sweet one; you don’t need an expensive bottle, just one with a flavor you’d be happy to drink. The tomato paste deepens the base, while the thyme and Worcestershire sauce round it out during the long cook. A few minutes at the stove make a noticeable difference in the finished broth.
What the Chuck, Yukon Golds, and Red Wine Each Bring to the Pot
- Beef chuck — Chuck has enough connective tissue to become tender through a long, gentle cook, while leaner cuts are more likely to turn dry. Cut the pieces evenly so they finish at about the same time; uniform chunks matter more than buying the priciest package.
- Yukon Gold potatoes — Their creamy texture holds up well beside the beef without turning the stew starchy. Keep the pieces close to the stated size so they soften without disappearing into the broth. Red potatoes can work as a swap, though the texture will be a little firmer.
- Dry red wine — Wine contributes acidity and a deep, savory note that broth alone won’t quite copy. A modestly priced dry red is fine; avoid sweet wine, which can make the finished broth taste out of balance.
- Flour and cornstarch — The flour coating helps the beef brown and adds a little body as the stew cooks. Cornstarch is reserved for the final thickening, giving you control over the broth’s consistency without adding more flour.
- Carrots, celery, and aromatics — Carrots bring sweetness, celery adds a savory background, and the onion, garlic, thyme, and bay leaves build the stew’s familiar slow-cooked aroma. Fresh garlic is worth mincing here, but dried thyme works as written.
Building the Stew in Four Stages
Coat and Brown the Chuck
Pat the beef dry, then toss it with the flour, kosher salt, and black pepper until the pieces are evenly coated. Heat the vegetable oil in a 12-inch skillet over medium-high heat. Brown the beef in batches for about 2 to 3 minutes per side, then transfer it to a 6-quart slow cooker. Crowding the skillet makes the beef steam instead of brown, so leave space between pieces and work in batches.
Cook the Aromatics and Deglaze
Add the chopped onion to the skillet and cook for 3 minutes, stirring, until it begins to soften. Stir in the minced garlic and tomato paste and cook for 1 minute; keep stirring so the garlic doesn’t scorch. Pour in the red wine and scrape the bottom of the pan to release the browned bits, then let it simmer for 2 minutes. Transfer this mixture to the slow cooker and stir in the beef broth, Worcestershire sauce, and dried thyme.
Add the Vegetables and Let the Slow Cooker Work
Add the bay leaves, Yukon Gold potatoes, carrots, and sliced celery to the slow cooker. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours. The beef should be fork-tender, and the vegetables should be tender when pierced. If the beef still feels resistant, it needs more time; tenderness matters more than reaching the earliest point in the cooking window.
Thicken the Broth at the End
Whisk the cornstarch and cold water together in a small bowl until no dry pockets remain. Stir the slurry into the stew, cover, and cook on HIGH for 15 to 20 minutes, until the broth thickens. Pull out both bay leaves before serving. Stir gently so the vegetables keep their shape as you check the consistency.
Easy Changes for a Different Pot of Beef Stew
Make It Without the Red Wine
Replace the wine with 1 cup of additional beef broth. The stew will still be savory and hearty, but it will lose some of the wine’s acidity and layered flavor; the tomato paste and Worcestershire sauce help keep the broth full-tasting.
Make the Stew Gluten-Free
Leave out the all-purpose flour and brown the patted-dry beef directly in the oil, turning it carefully. The beef won’t have the same light coating, but the cornstarch slurry still thickens the broth. Use gluten-free beef broth and Worcestershire sauce, since those products can contain gluten.
Storage and Reheating
- Refrigerator: Refrigerate leftovers within 2 hours in shallow, airtight containers and use within 3 to 4 days. The potatoes soften a little as they sit in the broth.
- Freezer: Freeze cooled stew in airtight containers for up to 3 months. The potatoes may turn slightly mealy after thawing, but the beef and broth freeze well.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions until they reach 165°F. Avoid a hard boil, which can break down the vegetables.
Questions That Come Up While This Stew Cooks
Crockpot Beef Stew with Potatoes Carrots and Red Wine
Ingredients
Equipment
Method
- Pat the beef dry, then toss it with the flour, salt, and pepper until evenly coated.
- Heat the oil in a 12-inch skillet over medium-high heat and brown the beef in batches, about 2 to 3 minutes per side.
- Transfer the browned beef to a 6-quart slow cooker.
- Add the onion to the skillet and cook for 3 minutes, stirring.
- Add the garlic and tomato paste and cook for 1 minute.
- Pour in the wine and scrape up the browned bits; simmer for 2 minutes.
- Transfer the mixture to the slow cooker and stir in the broth, Worcestershire sauce, and thyme.
- Add the bay leaves, potatoes, carrots, and celery, then cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and the vegetables are tender.
- Whisk the cornstarch and cold water in a small bowl until smooth, then stir the mixture into the stew.
- Cover and cook on HIGH for 15 to 20 minutes, until the broth is thickened; remove the bay leaves before serving.
