This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.
Make the Best Crock-Pot Beef Stew in a flavorful red wine sauce with mushrooms and more vegetables using easy step-by-step photos.
Are you looking for a cozy dinner recipe? This amazing slow cooker beef and vegetable stew is special occasion-worthy and weeknight-friendly.
It's also gluten-free and lower in carbs, making it a hearty yet healthy choice for your fall table.
This crock-pot red wine beef stew gives the impression that you spent all day in the kitchen. But you won't. However, just a little extra prep at the beginning of the day does make this stew exceptional.
The tender beef and fantastic flavor are worth the effort and extra pan you have to clean. But if you don't have time, we'll give you all the shortcuts you can take!
Either way, you'll come home to an aroma-filled house and complete one-pot dinner you can just dish out and enjoy.
Like our slow cooker beef shoulder roast, this dish uses red wine to tenderize the beef and create a finger-licking good glaze. However, the flavor profile of this beef recipe favors Italian cuisine with stewed tomatoes and Italian seasoning, the same as slow cooker chicken cacciatore.
Make plenty! Do what you must to have leftovers for the next day so you can make tasty crescent roll pot pies!
Here's what you'll need to make delicious red wine beef stew in a crock-pot:
- Canola or vegetable oil is used to brown the beef.
- Boneless beef stew meat - Chuck roast will result in the most tender beef. Bottom round roast is another good option. Cut the meat into 1 ½ to 2-inch cubes, or buy stew meat from the grocery store.
- Onion cut into quarters and sliced. Sweet, yellow, or white onions all work well.
- Mushrooms are sliced in half or into thirds if large. Baby bella or button mushrooms are good choices. Shiitake mushrooms are delicious, too.
- Carrots - Frozen carrots can be used.
- Green beans that are trimmed and cut into smaller pieces. Frozen green beans will work.
- Stewed tomatoes are seasoned and sweetened before they're canned for extra flavor.
- Beef broth or homemade beef stock for luxurious flavor! Chicken broth or vegetable broth can be used instead.
- Red wine tenderizes the beef and adds a deeper flavor to the stew. Choose a dry red wine that you would drink. Merlot or Pinot Noir are excellent choices. If necessary, you can buy these wines in small bottles at the grocery store.
- Italian Seasoning has all the herbs and spices you need in one bottle!
- Cornstarch is combined with water to thicken the stew. Flour can be used instead.
- Salt and Pepper
Use our seasonal produce chart and/or frozen vegetables to customize this recipe! We left out the potatoes to lower the carbs, but you can add them along with the other vegetables. You'll find more guidance on substitutions in the FAQ section.
Directions with Pictures
Below are the steps to this recipe for crock-pot beef stew with red wine sauce and lots of vegetables:
Step 1 - Brown Beef Cubes
Heat oil over medium-high heat in a large pan. Blot the beef cubes dry with a paper towel, add them to the pan, and brown for several minutes on each side. Don't crowd the pan. Work in batches, adding a little extra oil to the pan as needed. It usually takes 2 rounds for a large skillet.
As the beef cubes are done, transfer them to the crock-pot. Season the beef cubes with salt and pepper once all the beef is in the slow cooker.
Step 2 - Cook the Mushrooms and Onions
Add onions, mushrooms, and Italian seasoning to the pan used to sear the beef. Saute for about 5 minutes to soften the onion and release the liquid from the mushrooms.
Step 3 - Evaporate Red Wine
Add red wine to the pan and simmer for 5-7 minutes or until the liquid is mostly evaporated. Stir broth into the mushroom and onion mixture, then transfer it to the crock-pot.
Step 4 - Layer Vegetables
Layer carrots, green beans, and stewed tomatoes with juices in the crock-pot. Don't stir! You want the more delicate vegetables on top.
Step 5 - Cook and Thicken
Cook on low for 6-8 hours or high for 3-4 hours.
Mix cornstarch and cold water in a small cup about 15 minutes before serving time. Add the slushy mixture to the crock pot and stir into beef and vegetables. Cook for 15 minutes more.
This step not only thickens the stew but creates a silky smooth glaze that can be spooned over the final dish and everything else in sight, like creamy mashed potatoes or made from frozen cauliflower mash.
Since this beef stew is loaded with veggies, you don't need much in the way of side dishes. But crusty bread or dinner rolls are perfect for soaking up extra gravy.
Browning beef before it's cooked in a slow cooker is not required but is recommended. Searing the beef cubes on the stovetop first gives the stew a deeper flavor. The beef will be more tender, and it will be visually appetizing too.
Use a mixture of cornstarch/water or flour/water to easily thicken beef stew cooked in a slow cooker. For every 1 cup of liquid, use one of these combinations:
Cornstarch is a gluten-free option. Mix together one tablespoon of cornstarch with an equal amount of cold water to create a slurry. Mix it into the hot liquid in the slow cooker and stir. It takes about 15 minutes for the sauce to thicken.
Flour can be used in the same manner. Combine 2 tablespoons of flour with ¼ cup of cold water instead.
Either way, do not overcook once you've added the thickeners or they will begin to break down, and the sauce will thin out again.
Red wine can be omitted from this recipe and replaced with an equal amount of beef broth, alcohol-free red wine, or equal parts red wine vinegar and water instead.
Frozen vegetables can be used in slow cooker beef stew recipes, so long as you add them to the crock-pot at the right time. Heartier vegetables, including carrots and potatoes, can be added as you normally would without defrosting first. If using more delicate vegetables, like peas, corn, zucchini, or spinach, wait until the last hour of cooking to add them.
Short-Cut Beef Stew
Do you want to make a quick and easy beef stew in a crock pot? Make these changes to this recipe:
- Don't brown the beef cubes. Also, buy chuck roast that's already cut into pieces.
- Don't add red wine, so you won't need to reduce it. Replace it with beef broth.
- Don't saute the mushrooms or onions either.
- Use frozen vegetables. You can even use frozen diced onions and mushrooms!
- Layer the ingredients and use the same time guidelines for cooking.
- Thicken with cornstarch or flour just before serving.
You'll still end up with a pretty darn good beef stew!
Store leftover beef stew to retain its flavor and stay safe for a few days. Here's how:
- Cool It Down: Allow the beef stew to come to room temperature before storing. This usually takes about 20-30 minutes. Avoid leaving the stew out for more than 2 hours, as bacteria can begin to grow.
- Transfer to Airtight Containers: Use airtight containers to prevent the stew from absorbing other flavors in the fridge. Plastic containers, glass containers, or resealable bags work well. If using bags, try to remove as much air as possible before sealing.
- Refrigeration: Once in a container, place the stew in the refrigerator. It should be consumed within 3-4 days for the best quality and safety. Reheat leftovers on the stovetop.
- Freezing for Longer Storage: If you don't plan on consuming the stew within a few days, you can freeze it for 2-3 months in a freezer-safe bag or container. While it's safe to eat beyond this time, the quality starts to degrade.
- Reheating Frozen Stew: When you're ready to enjoy the beef stew, transfer it to the refrigerator to thaw overnight. Once thawed, reheat on the stovetop, stirring occasionally until it reaches 165°F. If you're in a rush, you can also thaw and heat it directly in a pot on low-medium heat or in a microwave-safe dish using the defrost and then cook settings.
More Beef Crock-Pot Dinners
Did you make this recipe?
Please leave a rating and tell us how you liked it!
Best Crock-Pot Beef Stew with Red Wine
- 1 Tablespoon oil canola or vegetable
- 2 pounds chuck roast cut into 1 ½ inch cubes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 medium onion cut into large slices
- 8 ounces mushrooms sliced in half or into thirds if large
- 1 teaspoon Italian Seasoning
- ½ cup red wine
- 1 cup beef broth vegetable or chicken broth is ok too
- 2 cups carrots (fresh or frozen) sliced or cut into bite-sized pieces; Do not defrost frozen carrots.
- 2 cups green beans (fresh or frozen) trimmed and cut into smaller pieces. Do not defrost if using frozen green beans.
- 1 15 ounce can stewed tomatoes
- 1 tablespoon cornstarch 2 Tablespoons or flour combined with ¼ cup water can be used instead
- 1 tablespoon cold water
- Heat oil over medium-high heat in a large pan. Blot the beef cubes dry with a paper towel and then transfer it (in batches, if necessary) to the pan. Sear the beef cubes for several minutes on each side. As beef cubes are done, transfer them to the crock-pot. Season the beef cubes with salt and pepper.
- Add onions, mushrooms, and Italian seasoning to the pan used to sear the beef. Saute for about 5 minutes to soften the onion and release the liquid from the mushrooms.
- Add red wine to the pan and simmer for 5-7 minutes or until the liquid is mostly evaporated.
- Stir broth into the mushroom and onion mixture, then transfer it to the crock-pot.
- Layer carrots, green beans, and tomatoes in the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4.
- Mix cornstarch and cold water together in a small cup about 15 minutes before serving time. Add the slushy mixture to the crock pot and stir into beef and vegetables.
- Cook for 15 minutes more, and enjoy!
This recipe was first published on March 4, 2015 and has been updated to improve the reader experience.