Slow Cooker Red Wine Beef Chuck Stew for Cozy Fall Dinners

When the weather turns cool, nothing satisfies quite like a hearty beef stew simmering slowly on the counter. This classic recipe combines tender chuck roast with earthy root vegetables and a touch of red wine for incredible depth of flavor. Best of all, it requires very little active prep time, making it an ideal choice for busy autumn evenings when you want a home-cooked family meal waiting at the end of the day.

Ingredients

• 3 lb beef chuck roast, cut into 1 1/2-inch cubes
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 medium yellow onion, chopped
• 3 cups beef broth
• 3/4 cup dry red wine
• 3 medium carrots, peeled and sliced into rounds
• 3 medium Yukon Gold potatoes, diced
• 2 stalks celery, sliced
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 cup frozen peas

Instructions

1. In a large bowl, toss the beef chuck roast cubes with flour, salt, and black pepper until evenly coated.
2. Place the flour-coated beef into the slow cooker insert.
3. Add the minced garlic, chopped yellow onion, beef broth, dry red wine, sliced carrots, diced potatoes, and sliced celery to the slow cooker, stirring gently to combine.
4. Nestle the fresh rosemary sprigs, thyme sprigs, and bay leaf into the mixture.
5. Cover with the lid and cook on LOW for 8 hours, or until the beef is fork-tender and reaches a safe internal temperature of 145 F.
6. Remove and discard the spent herb sprigs and bay leaf.
7. Stir in the frozen peas during the last 10 minutes of cooking until heated through.
8. Ladle the warm stew into bowls and serve immediately.

Tips

• Use a dry red wine like Cabernet Sauvignon or Merlot for the best depth of flavor in the broth.
• Ensure the beef chuck roast cooks until it is completely tender and easily flakes apart with a fork.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.