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Slow Cooker Wine Braised Beef Stew

Slow cooker wine braised beef stew with tender chuck cubes simmered on LOW for 8 hours in a French-inspired red wine gravy. Browned in batches for deep flavor, then finished until the beef falls apart with rosemary and thyme.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Cuisine: French-inspired
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef stew base
  • 3 lb beef chuck Cut into 2-inch cubes
  • 0.25 cup all-purpose flour
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 onion Diced
  • 4 clove garlic Minced
  • 2 tbsp tomato paste
  • 1.5 cup dry red wine
  • 1 cup beef broth
  • 1 tbsp balsamic vinegar
  • 2 sprig fresh rosemary Two sprigs
  • 3 sprig fresh thyme Three sprigs
  • 4 carrots Cut into chunks
  • 1 cup frozen pearl onions
Serving
  • 1 Creamy polenta or mashed potatoes For serving
Finish
  • 1 herb stems Remove before serving

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Brown and start the braise
  1. Toss the beef with the flour, salt, and black pepper, then brown it in batches in the Dutch oven with the olive oil before transferring to the slow cooker.
  2. Cook the diced onion, minced garlic, and tomato paste in the same pan for 3 minutes.
  3. Pour in the red wine and scrape the browned bits from the pan, then simmer for 3 minutes before pouring into the slow cooker.
Slow cook until tender
  1. Add the beef broth, balsamic vinegar, rosemary, thyme, carrots, and frozen pearl onions to the slow cooker and stir to combine.
  2. Cover and cook on LOW for 8 hours, until the beef is fall-apart tender.
Serve
  1. Remove the herb stems and serve the stew over creamy polenta or mashed potatoes.

Notes

For the best color and flavor, don’t crowd the pan when browning the beef—brown in batches until you get a deep crust. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently until hot. Freeze for up to 3 months. Dietary swap: use a gluten-free 1:1 flour blend in place of all-purpose flour to keep it gluten-free.