Slow-Cooker Beef Stew with Mushrooms and Red Wine
Rich, savory stew with tender beef, earthy mushrooms, and a deep red wine reduction, perfect for cold evenings. This american-inspired slow cooker (high-protein) ready in about 500 minutes pairs beef chuck roast, olive oil, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, 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 lb beef chuck roast
- 1 tbsp olive oil
- 8 oz mushrooms
- 2 medium carrots
- 1/2 cup red wine
- 2 cups beef broth
- 1/2 cup diced tomatoes
- 2 garlic cloves
- 1 tsp fresh rosemary
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat beef dry and season with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering, then sear beef in two batches for 3-4 minutes per side until deeply browned; transfer to slow cooker.
- Step 2: Add mushrooms, carrots (sliced 1/4-inch thick), 2 minced garlic cloves, and 1 tsp rosemary to the skillet; cook 5 minutes until mushrooms release liquid and brown slightly, scraping up any browned bits.
- Step 3: Transfer mushroom mixture to slow cooker with seared beef. Pour in red wine, 2 cups beef broth, and 1/2 cup diced tomatoes; stir to combine.
- Step 4: Cover and cook on LOW for 7-8 hours until beef is fork-tender and flavors meld, stirring once halfway through. Season with remaining salt and pepper before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooker Beef Stew with Mushrooms and Red Wine take to make?
Total time is about 500 minutes (20 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 Slow-Cooker Beef Stew with Mushrooms and Red Wine?
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 Slow-Cooker Beef Stew with Mushrooms and Red Wine?
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 Slow-Cooker Beef Stew with Mushrooms and Red Wine for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Slow-Cooker Beef Stew with Mushrooms and Red Wine high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
My whole family loved this.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
