Crock Pot Beef Stew: Hearty Comfort Food in a Rich Red Wine Broth

By Liam CarterSep 21, 2026

Crock Pot Beef Stew is a hearty dish loaded with tender pieces of beef, potatoes, carrots, and peas, all simmered in a rich red wine beef broth. Perfect for cold weather, this slow cooker recipe delivers deep flavors with minimal effort. The combination of savory seasonings and fresh herbs creates a comforting meal ideal for weeknight dinners or family gatherings. Serve with crusty bread to soak up the delicious broth.

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Prep 15 minCook 420 minTotal 435 minEasy8 servings

Instructions

In a 6 quart slow cooker, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, garlic, thyme, oregano, and bay leaf.

Season the chuck roast generously with salt and pepper.

In a heavy-bottomed skillet over medium-high heat, heat olive oil.

Add the beef in a single layer and sear on all sides for 3-5 minutes.

Transfer the seared beef to the slow cooker.

Add carrots, potatoes, and onions to the slow cooker and stir to combine.

Cook on low for 7-8 hours.

15 minutes before serving, remove the bay leaf and add the frozen peas.

Let cook for an additional 15 minutes.

Serve in bowls garnished with fresh parsley, if desired.

Crock Pot Beef Stew: Hearty Comfort Food in a Rich Red Wine Broth

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Dinner Beef One Pot

Crock Pot Beef Stew: Hearty Comfort Food in a Rich Red Wine Broth

Name: Crock Pot Beef Stew: Hearty Comfort Food in a Rich Red Wine Broth
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 8 servings
Ingredients: 2 cups beef broth; 1 cup red wine (merlot or cab, use a good wine); 3 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 4 cloves garlic (pressed); 0.5 teaspoon dried thyme; 0.5 teaspoon dried oregano; 1 leaf bay leaf; 2 pounds chuck roast (cut into 1 inch pieces; can use 2-3 pounds); salt (to taste); pepper (to taste); 2 tablespoons olive oil; 4 medium carrots (peeled and cut into ½ inch thick slices); 1 pound baby Yukon gold potatoes (quartered); 1 onion diced; 1 cup frozen peas; fresh parsley (chopped, for serving (optional))

By Liam CarterSep 21, 2026

0(0)

Prep 15 minCook 420 minTotal 435 minEasy8 servings

Ingredients

Servings8

•2 cups beef broth
•1 cup red wine (merlot or cab, use a good wine)
•3 tablespoons tomato paste
•1 tablespoon Worcestershire sauce
•4 cloves garlic (pressed)
•0.5 teaspoon dried thyme
•0.5 teaspoon dried oregano
•1 leaf bay leaf
•2 pounds chuck roast (cut into 1 inch pieces; can use 2-3 pounds)
•salt (to taste)
•pepper (to taste)
•2 tablespoons olive oil
•4 medium carrots (peeled and cut into ½ inch thick slices)
•1 pound baby Yukon gold potatoes (quartered)
•1 onion diced
•1 cup frozen peas
•fresh parsley (chopped, for serving (optional))

Instructions

1
In a 6 quart slow cooker, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, garlic, thyme, oregano, and bay leaf.
2
Season the chuck roast generously with salt and pepper.
3
In a heavy-bottomed skillet over medium-high heat, heat olive oil.
4
Add the beef in a single layer and sear on all sides for 3-5 minutes.
5
Transfer the seared beef to the slow cooker.
6
Add carrots, potatoes, and onions to the slow cooker and stir to combine.
7
Cook on low for 7-8 hours.
8
15 minutes before serving, remove the bay leaf and add the frozen peas.
9
Let cook for an additional 15 minutes.
10
Serve in bowls garnished with fresh parsley, if desired.