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Slow-Cooker Red Wine Beef Stew

Slow-Cooker Red Wine Beef Stew Recipe

Rich, hearty stew is the perfect, comforting fall meal.

Total Time:
Level: Easy
Serves: 4


  • 1 1/2 lb. beef chuck, cut into 2" pieces
  • kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 2 tbsp. unsalted butter
  • 1/2 bottle dry red wine
  • 3 tbsp. tomato paste
  • 2 potatoes, cut into 1" cubes
  • 3 carrots, chopped into 1" pieces
  • 3 celery stalks, chopped into 1" pieces
  • 2 onions, chopped into quarters
  • 1 c. chopped sun-dried tomatoes
  • 4 cloves garlic, minced
  • 1 large rosemary sprig
  • 2 c. low-sodium beef broth
  • 28 oz. crushed tomatoes
  • 1/2 c. chopped fresh parsley


  1. In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper.
  2. Preheat a large skillet over medium-high heat. Drizzle with oil and sear meat on all sides until golden brown with a crust, about 10 minutes. Transfer meat to the slow cooker. Add butter and scrape the 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 the slow cooker.
  3. Add remaining ingredients to slow cooker, then season with salt and cook on low until meat is tender, 6 to 8 hours. Remove stalk of rosemary.
  4. Garnish with parsley and serve immediately.

Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

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