Red Wine Braised Crockpot Beef Stew for Easy Dinners

Name: Crockpot Red Wine Braised Beef Chuck Roast Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 3 lb beef chuck roast, cut into 1 1/2-inch cubes; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 lb yellow baby potatoes, halved; 4 medium carrots, cut into 1-inch pieces; 1 cup pearl onions, peeled; 4 cloves garlic, minced; 1 1/2 cups dry red wine; 2 cups low-sodium beef broth; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 2 bay leaves; 2 tbsp cornstarch whisked with 2 tbsp cold water; 1/4 cup chopped fresh parsley

This rich, red wine braised beef chuck roast stew is the ultimate cozy dinner for cold evenings and holiday weeks. Beef chuck roast simmers low and slow in the crockpot with tender root vegetables and aromatic herbs, creating a rich broth and tender meat with minimal effort. It is perfect for feeding family or hosting guests during busy holiday gatherings.

Crockpot Red Wine Braised Beef Chuck Roast Stew, an easy crockpot dinner recipe

Prep: 20 minCook: 8 hrTotal: 8 hr 20 minServes: 6

Ingredients

3 lb beef chuck roast, cut into 1 1/2-inch cubes
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 lb yellow baby potatoes, halved
4 medium carrots, cut into 1-inch pieces
1 cup pearl onions, peeled
4 cloves garlic, minced
1 1/2 cups dry red wine
2 cups low-sodium beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
2 tbsp cornstarch whisked with 2 tbsp cold water
1/4 cup chopped fresh parsley

Instructions

Season the beef chuck roast cubes evenly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the beef until browned on all sides, about 6 to 8 minutes. Transfer the browned beef to a 6-quart crockpot.
Add the halved baby potatoes, cut carrots, peeled pearl onions, and minced garlic into the crockpot around the beef.
In a bowl, whisk together the dry red wine, beef broth, tomato paste, Worcestershire sauce, and dried thyme until blended. Pour the liquid mixture over the beef and vegetables, then tuck the bay leaves into the broth.
Cover and cook on LOW setting for 7 to 8 hours (or HIGH setting for 4 to 5 hours) until the beef chuck roast is tender and reaches a safe internal temperature of at least 145 F.
During the last 30 minutes of cooking, stir in the cornstarch and water slurry to thicken the sauce into a rich gravy. Remove and discard the bay leaves before serving.
Ladle the warm beef stew into bowls and garnish with fresh chopped parsley.

Tips

Make-Ahead Flavor: The stew flavors deepen after sitting overnight, making leftovers even better the next day.
Alcohol-Free Option: Substitute the red wine with an equal amount of additional low-sodium beef broth plus 1 tbsp of balsamic vinegar for richness.
Storage & Freezing: Store leftover stew in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.