When the chill in the air calls for comfort, there’s no better answer than a rich and savory slow cooker beef stew. This recipe marries juicy bites of beef, tender vegetables, and a splash of red wine—all simmered low and slow until they’re melt-in-your-mouth perfection. Best of all, it’s perfectly portioned for two, so you can enjoy a hearty meal without needing to wrangle a giant pot.
Ingredients
- 8 ounces beef stew meat, trimmed of excess fat
- 1 tablespoon all-purpose flour
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 cup beef broth
- ¼ cup dry red wine (such as Cabernet Sauvignon)
- 1 small onion, chopped
- 1 celery stalk, sliced
- 1 medium carrot, sliced
- 1 clove garlic, minced
- 1 sprig fresh rosemary (or ½ teaspoon dried)
- ½ teaspoon dried thyme
Instructions
Begin by seasoning your beef stew meat with a light sprinkling of salt and black pepper, then dust it with all-purpose flour. In a small skillet, heat the olive oil over medium-high heat. Sear the beef for a minute or two on each side, just until it develops a golden crust. This quick step helps deepen the flavor of the stew.
Transfer the seared beef into the slow cooker. Pour in the beef broth and red wine, then add the onion, celery, carrot, garlic, rosemary, and thyme. Gently stir to ensure all ingredients are evenly distributed.
Cover the slow cooker and set it on low for about 6–7 hours (or high for 3–4 hours). By the end of the cooking time, the stew meat will be fork-tender, and the broth will have thickened into a velvety sauce. Give the stew a final taste and adjust seasonings, adding more salt or pepper if desired.
Ladle your beef stew into two warm bowls and enjoy it alongside crusty bread or mashed potatoes. A sprinkle of fresh parsley over the top brings a pop of color and brightness.
If you prefer a thicker stew, whisk a teaspoon of cornstarch into a small amount of cold water, then stir it into the stew. Let it simmer for a few more minutes in the slow cooker until it reaches your desired consistency.
Finally, serve and savor the cozy, wine-kissed comfort in each bite.
This recipe is a lifesaver for anyone who needs a hot, homemade meal without heaps of leftovers. It’s also a great option for colder seasons or whenever you need an effortless dinner that’s reliably delicious and nourishing.
If you’re watching your sodium intake, opt for low-sodium broth and add salt in small increments. Don’t have red wine on hand? Swap in extra broth or a splash of balsamic vinegar. This stew proves that hearty, flavorful dinners don’t require fuss—they only need a few simple ingredients, a trusty slow cooker, and your appetite.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
