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Easy Slow Cooker Beef Stew with Red Wine and Rosemary

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A rich, savory beef stew made in the slow cooker with red wine and fresh rosemary. This set-it-and-forget-it recipe delivers fork-tender beef and a deeply flavorful broth with minimal effort.

Ingredients

Scale
  • 2 pounds beef stew meat, cut into 1.5-inch cubes
  • 1 tablespoon olive oil (optional)
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 medium potatoes, peeled and cubed (Yukon Gold recommended)
  • 2 celery stalks, sliced
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 fresh rosemary sprigs
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons cold water (optional, for thickening)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, chop the carrots, potatoes, and celery into bite-sized chunks. Cut the beef into uniform 1.5-inch cubes.
  2. Layer everything in the slow cooker: Place the beef chunks at the bottom. Top with the onions, garlic, carrots, potatoes, and celery. Do not stir.
  3. Make the broth: In a separate bowl or large measuring cup, whisk together the red wine, beef broth, tomato paste, Worcestershire sauce, salt, pepper, and dried thyme. Pour over the ingredients in the slow cooker. Tuck the rosemary sprigs and bay leaves into the liquid.
  4. Cook low and slow: Cover and cook on LOW for 8 hours or HIGH for 4-5 hours.
  5. Check for doneness: The stew is ready when the beef shreds easily with a fork and the vegetables are tender. Remove the rosemary stems and bay leaves.
  6. Thicken the broth (optional): If desired, mix the cornstarch and cold water in a small bowl until smooth. Stir into the hot stew and cook uncovered on HIGH for 15-20 minutes until thickened.
  7. Taste and adjust: Add more salt or pepper if needed. Serve hot.

Notes

For best results, use well-marbled beef chuck and cook on LOW. Browning the beef before adding to the slow cooker adds extra flavor. Do not lift the lid during cooking. Add thickeners only at the end. The stew tastes even better the next day.

Nutrition

Keywords: slow cooker beef stew, red wine beef stew, rosemary beef stew, easy beef stew, comfort food, weeknight dinner

Find it online: https://fizzlefork.com/easy-slow-cooker-beef-stew-with-red-wine-and-rosemary/