Beef and Red Wine Slow-Cooker Stew: A Hearty, Flavorful Comfort Food

Family Traditions and Weekend Stews

When I was growing up, my mom would often make what I liked to think of as “grazing food”—a large pot of something hot that would simmer lazily all day on the stovetop.

Rather than structured mealtimes, anyone could just help themselves to a bowlful of soup or stew whenever they got hungry. Since family frequently dropped by over the weekend, it was convenient to have something that was always hot and ready.

The Simple Building Blocks of a Great Beef and Red Wine Slow-Cooker Stew

Beef stew was often on the menu, since it featured simple ingredients that we always had on hand—onions, potatoes, and carrots; cubes of stew meat; and a little cornstarch for thickening. That, and a little salt, pepper, and flour, is all you need to make a basic beef stew.

But what takes a basic beef stew to the next level is how those ingredients come together slowly over time. I love using a slow cooker because it allows the beef to become melt-in-your-mouth tender without any fuss. You just set it and forget it—ideal for busy days or lazy weekends.

In a beef and red wine slow-cooker stew, that low, steady heat gives the wine and broth time to fully infuse the meat and vegetables, creating a deep, comforting flavor that tastes like you’ve been cooking all day (even if you haven’t).

Elevating a Classic with Red Wine

My version includes a few more ingredients to add a greater depth of flavor. Red wine—something my mother deems “fancy”—beef stock, Worcestershire sauce, and a bay leaf. I also add green peas and chopped parsley to add a little freshness.

Red wine is one of my favorite ingredients when building flavor in hearty dishes. When used in a beef and red wine slow-cooker stew, it adds richness and subtle acidity that balance the savory elements of the beef and broth.

As it slowly reduces during cooking, the wine mellows out and brings a warmth and complexity that you just can’t get from stock alone. It’s not overpowering, but it adds that something special that makes people ask, “What’s in this?”—in the best way.

A helpful tip: be sure to use Yukon gold potatoes for the creamiest texture-they add a rich, velvety smoothness to the stew.. Also, don’t add the peas until the very end—you don’t want them to overcook!

Why You’ll Love Making Beef and Red Wine Slow-Cooker Stew

I like to make this dish in the slow cooker for its hands-off convenience—it does all the work for you. And because this slow-cooker beef stew is incredibly versatile, it’s the kind of dish that can make any day feel special.

Of course, you can easily make it on the stovetop as well, where it will come together in even less time. Ideal if you’re short on time!

With minimal effort, you get a meal that’s hearty, satisfying, and perfect for cold evenings. Just perfect when you’re planning ahead or need something quick.