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Cozy Crockpot Beef Stew with Red Wine and Root Vegetables

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A warm, comforting beef stew slow-cooked with red wine and root vegetables, perfect for cozy nights and easy meal prep.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 1 cup dry red wine (Merlot or Cabernet Sauvignon)
  • 3 cups low sodium beef broth
  • 3 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and chopped
  • 2 large Yukon Gold potatoes, cubed
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme or a few sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons flour (or gluten-free flour)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Toss the beef in flour until evenly coated, shaking off any excess.
  2. Heat olive oil over medium-high heat in a skillet. In batches, sear the beef until all sides are browned, about 3-4 minutes per batch. Transfer browned beef to the crockpot.
  3. Lower heat to medium and add diced onions and garlic to the skillet. Cook until softened and fragrant, about 3 minutes. Stir in tomato paste and cook for another 2 minutes.
  4. Pour in half the red wine to deglaze the pan, scraping up browned bits. Let simmer for 3 minutes to reduce slightly.
  5. Pour the onion, garlic, tomato, and wine mixture over the beef in the crockpot. Add remaining red wine and beef broth. Stir gently to combine.
  6. Layer the carrots, parsnips, potatoes, thyme, and bay leaves on top. Give a light stir but do not mix too much.
  7. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender and vegetables are soft but not mushy.
  8. About 30 minutes before serving, check stew thickness. If thicker stew is desired, mix 1 tablespoon flour or cornstarch with cold water to make a slurry and stir into stew. Adjust salt and pepper to taste.
  9. Remove bay leaves and thyme stems. Ladle stew into bowls and serve hot.

Notes

Browning the beef before slow cooking adds depth of flavor. Use Yukon Gold potatoes to maintain texture. Avoid over-stirring to keep vegetables intact. Fresh thyme sprigs enhance aroma. Can substitute parsnips with turnips or add celery. For thicker stew, add slurry near end of cooking. Can be made in a Dutch oven with adjusted cooking times. Leftovers freeze well up to 3 months.

Nutrition

Keywords: beef stew, crockpot, slow cooker, red wine, root vegetables, comfort food, easy dinner, hearty stew

Find it online: https://prismtaste.com/cozy-crockpot-beef-stew-recipe-easy-perfect-comfort-food-with-red-wine-and-root-vegetables/