Herb-Infused Slow Cooker Beef Stew with Red Wine Reduction
A comforting, deeply flavorful stew with tender beef and vegetables, finished with a rich red wine reduction that thickens into a velvety sauce. This american-inspired slow cooker ready in about 505 minutes pairs beef chuck roast, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs beef chuck roast
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 3 medium carrots
- 2 large potatoes
- 1 yellow onion
- 2 celery stalks
- 2 cups beef broth
- 1 cup red wine
- 1 can (14 oz) diced tomatoes
- 4 thyme sprigs
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat the beef chuck dry with paper towels, then season evenly with 3 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear the beef in batches for 3-4 minutes per side until deeply browned, then transfer to a slow cooker.
- Step 3: Chop carrots, potatoes, onion, and celery into 1-inch cubes. Add to the slow cooker with 2 cups beef broth, 1 cup red wine, 1 can diced tomatoes, 4 thyme sprigs, and 2 bay leaves.
- Step 4: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is fork-tender and vegetables are soft.
- Step 5: Remove thyme and bay leaves. For a thicker sauce, transfer 1 cup of stew liquid to a small saucepan, simmer uncovered for 10 minutes until reduced by half, then stir back into the stew until sauce coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Slow Cooker Beef Stew with Red Wine Reduction take to make?
Total time is about 505 minutes (25 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Slow Cooker Beef Stew with Red Wine Reduction?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Herb-Infused Slow Cooker Beef Stew with Red Wine Reduction?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Slow Cooker Beef Stew with Red Wine Reduction for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Infused Slow Cooker Beef Stew with Red Wine Reduction?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
