Red-Wine Slow Cooker Beef Stew with Winter Carrots & Potatoes (Red Wine Forward)
A red-wine-forward, slow-simmered beef stew that leans classic French—but without repeating your recent cognac-cream/leek/mushroom chicken dishes. In-season February WA staples (carrots, potatoes, onions, cabbage family greens) make it hearty and healthy, while the wine does the heavy lifting for flavor.
Back to full listIngredients
- Beef Choice For Stew Value Pack 1 lb $9.99 sale / lb
- Organic Carrots Bunch 2 medium carrots, chopped $2.99
- Organic Jumbo Yellow Onions 1 medium, chopped $2.19 / lb
- Organic Yukon Gold Potatoes (or Red Potatoes) 3/4 lb (about 2 medium), 1-inch chunks $4.99 / 3 lb bag (or $4.99 for 3 lb reds)
- Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $2.79
- Organic Green Cabbage (optional side add-in) 2 cups thin-sliced (optional) OR serve on the side as quick sauté $2.49 / lb
- Tomato paste 1 tbsp
- Dry red wine (Cab/Syrah/Merlot) 1 cup
- Beef broth (or stock) 1 1/2 cups
- Olive oil 1 tbsp
- Bay leaf 1
- Dried thyme (or Italian seasoning) 1/2 tsp
- Salt + black pepper to taste
- Flour (or cornstarch slurry) for thickening 1 tbsp flour (optional)
Instructions
- Season beef: Pat 1 lb stew beef dry. Salt and pepper generously (dry surface = better browning).
- Brown (stove): Heat 1 tbsp olive oil in a skillet over medium-high. Brown beef in batches 6–8 min total, moving as needed. Transfer to slow cooker.
- Sauté aromatics: In the same skillet, add onion + carrots with a pinch of salt; cook 4–5 min. Add garlic and 1 tbsp tomato paste; cook 1 min. (Optional: sprinkle 1 tbsp flour and stir 30 seconds.)
- Deglaze with wine: Add 1 cup red wine, scraping browned bits. Simmer 2–3 min to reduce slightly.
- Slow cook: Pour skillet contents into slow cooker. Add potatoes, 1 1/2 cups broth, bay leaf, and thyme. Cook on LOW 7–8 hours or HIGH 3–4 hours, until beef is tender.
- Finish + adjust: Taste and add salt/pepper. If you want it thicker, simmer the stew uncovered (HIGH) 10–15 min or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
- Optional quick cabbage side (stove): Thin-slice 2 cups cabbage and sauté in a hot pan with a little oil, salt, pepper, and a splash of vinegar for 3–4 minutes; serve alongside.
Health notes: High protein and iron; lots of winter veg. To keep it lighter: trim visible fat, use only 1–2 tbsp oil, and don’t add butter at the end. Balanced, filling, and great for leftovers.
Drink pairing: Make it with a dry red you’d happily drink. - Best: Cabernet Sauvignon (structure + black fruit) or Syrah (peppery, savory). - Also great: Merlot (softer, plush). Tip: pour the same bottle at dinner—stew + wine will taste more seamless.