Go Back

Crockpot Beef Stew with Potatoes Carrots and Red Wine

Crockpot beef stew with potatoes, carrots, and red wine slow-cooks until the beef is fork-tender and the vegetables are tender. A quick cornstarch slurry thickens the savory broth just before serving.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 9 hours 20 minutes
Total Time 9 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

For the stew
  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 0.33 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 2 celery ribs, sliced
For thickening
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

Brown the beef and build the stew
  1. Pat the beef dry, then toss it with the flour, salt, and pepper until evenly coated.
  2. 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.
  3. Transfer the browned beef to a 6-quart slow cooker.
  4. Add the onion to the skillet and cook for 3 minutes, stirring.
  5. Add the garlic and tomato paste and cook for 1 minute.
  6. Pour in the wine and scrape up the browned bits; simmer for 2 minutes.
  7. Transfer the mixture to the slow cooker and stir in the broth, Worcestershire sauce, and thyme.
  8. 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.
Thicken the stew
  1. Whisk the cornstarch and cold water in a small bowl until smooth, then stir the mixture into the stew.
  2. Cover and cook on HIGH for 15 to 20 minutes, until the broth is thickened; remove the bay leaves before serving.

Notes

For the best browning, work in batches so the skillet does not get crowded. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a gluten-free variation, use a gluten-free flour blend and check that the broth and Worcestershire sauce are gluten-free.