Slow-Cooker Beef Stew with Wine and Root Vegetables
A traditional beef stew made effortless in the slow cooker, combining tender braised beef with carrots, potatoes, and celery in a rich, savory broth. Red wine and Worcestershire sauce deepen the flavor, while a cornstarch slurry ensures a silky, thickened gravy. The long, gentle cooking breaks down tough cuts into fork-tender pieces, making this ideal for weeknight family dinners or meal prep. This version uses frozen peas and pearl onions added near the end to preserve their brightness.
Ingredients
- 2 lbs beef, fajita cut
- 2 tablespoons flour, for dredging
- 2 tablespoons olive oil, for browning
- 1 cup red wine, cabernet sauvignon
- 3 carrots, cut into chunks
- 2 ½ russet potatoes, large baking style, cubed
- 3 stalks celery, diced
- 2 bay leaves, whole
- 2 tablespoons garlic, minced, more to taste
- black pepper, to taste
- 1 teaspoon white pepper, ground
- 2 tablespoons Worcestershire sauce
- 1 10-ounce bag frozen peasfreshsame volumefresh vegetables
removes frozen, adds fresh
- 1 cup frozen pearl onions, bird's eye brand
- 1 teaspoon paprika, ground
- 2 32-ounce cartons beef broth, Pacific Natural Foods organic
- 2 tablespoons Tony Cachere's Cajun Brown Gravy Mixflour slurry2 tbsp
- 2 teaspoons cornstarch, for thickening
- 1 cup water, cold
Instructions
- 1
Dredge beef in flour seasoned with garlic powder, black pepper, salt, and paprika.
- 2
Brown beef in olive oil over medium-high heat until seared.
- 3
Transfer beef to slow cooker.
- 4
Add carrots, potatoes, celery, bay leaves, garlic, black pepper, white pepper, Worcestershire sauce, beef broth, and paprika to slow cooker.
- 5
Cook on high for 6 hours or low for 8 hours.
- 6
Reduce heat to low and simmer as needed.
- 7
Whisk together cornstarch and cold water with gravy mix until smooth with no lumps.
- 8
Stir cornstarch mixture into slow cooker to thicken.
- 9
Add peas and frozen onions and cook for at least 2 hours.
- 10
Remove bay leaves and serve with crusty bread.
Tips
Searing the beef before slow cooking adds depth; don't skip browning even though it's an extra step.
Whisk the cornstarch slurry thoroughly before adding to avoid lumps in the gravy.
Add peas and onions late so they stay tender and don't become mushy.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well for up to 3 months.
Brown beef and prep vegetables the night before. Assemble slow cooker in the morning; skip browning step if short on time (flavor will be slightly less rich).
Ladle into bowls and serve with crusty bread, dinner rolls, rice, or mashed potatoes.
Common Mistakes
Don't skip browning the beef to avoid a bland, pale stew with less depth.
Don't add peas and onions early to prevent them from turning mushy and bitter.
Don't skip whisking the cornstarch slurry to avoid lumpy, chalky gravy.
Substitutions
removes frozen, adds fresh
FAQ
Can I use a different cut of beef?
Yes. Chuck roast, brisket, and beef short ribs all work well. Choose tougher, fattier cuts that break down during long cooking. Avoid lean cuts like sirloin which become tough.
What if I don't have red wine?
Substitute with beef broth, chicken broth, or water in equal amounts. You'll lose the wine's depth and richness, but the stew will still be flavorful with Worcestershire and the gravy mix.
How long can I keep this stew in the fridge or freezer?
Refrigerate up to 4 days in an airtight container. Freeze up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop or in the slow cooker on low.