Share This
Hey there, Melissa here from The Sweet Escape! When the weather turns chilly, there’s nothing I crave more than a big bowl of cozy beef stew. It’s hearty, comforting, and full of flavor — basically winter in a bowl. This version is a little extra special because it simmers low and slow in a crock pot (hello, hands-off cooking!) and gets a flavor boost from a splash of Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon. Trust me, it’s the kind of meal that makes your whole house smell amazing — and your guests think you’ve been cooking all day.
Why You’ll Love This Crock Pot Beef Stew
This is one of those recipes that checks every winter comfort food box. It’s warm, hearty, and totally satisfying—but without a ton of hands-on time in the kitchen. That’s my kind of meal! The beef becomes melt-in-your-mouth tender after slow cooking all day, and the red wine (I used Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon) adds so much rich, savory flavor to the broth. Seriously, don’t skip it—it takes this stew from good to can-I-have-seconds level.
And let’s not forget how easy this is. Just a quick sear, a little wine deglazing (which makes your kitchen smell amazing, by the way), and then everything goes into the crock pot. That’s it. Set it, forget it, and go live your life while your house fills with the most mouthwatering aroma.
This is one of my favorite things to make on a Sunday morning—by dinner, it’s ready to serve with fresh crusty bread and a glass of Cab. And if you’re vegetarian or just looking to mix it up, you can absolutely skip the beef and swap in lentils or white beans instead. Same comfort, same big flavor, just a little twist.
Key Ingredients for Crock Pot Stew
This stew is packed with the kind of ingredients that bring deep, rich flavor and serious comfort. Here are a few of the must-haves that make it a cold-weather favorite:
- Beef Stew Meat – Go for well-marbled chunks so they stay tender after hours of slow cooking.
- Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon – A generous splash gives the stew body, richness, and a little Sonoma soul.
- Beef Stock – Adds a savory backbone to the stew.
- Root Veggies – Potatoes, carrots, and celery give the dish heartiness and texture.
- Mushrooms & Tomatoes – These add umami and just the right hint of acidity.
- Fresh Herbs – Thyme, bay leaves, and garlic bring that warm, homemade taste.
- Optional Kick – A pinch of chili flakes if you like a little heat.
How to Make This Crock Pot Beef Stew
The beauty of this stew is how little effort it takes for such big flavor. Here’s how I pull it together:
- Sear the Beef: Lightly dust the stew meat with flour and brown it in a hot pan with olive oil. This step adds a deep, savory layer of flavor that’s totally worth it.
- Deglaze with Wine and Stock: In the same pan, pour in the beef stock and a generous 1½ cups of Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon. Scrape up all those browned bits—this is where the magic starts.
- Build the Stew: Transfer the seared beef and wine-stock mixture into the crock pot. Add your veggies, tomatoes, herbs, and seasoning. Give it a quick stir to combine everything.
- Let It Simmer: Cover and cook on low for 6–8 hours. By the time you’re ready to eat, your house will smell amazing and the stew will be rich, tender, and totally comforting.
- Serve & Sip: Ladle into bowls, pair it with crusty bread, and pour yourself a glass of that same Cab you used in the stew. It’s a win-win.
Crock Pot Beef Stew Recipe
Recipe Type:
Entree
Prep Time:
25 minutes
Cook Time:
360 minutes
Total Time:
385 minutes
Servings:
6
Ingredients
- 2 pounds beef stew meat, cut into 1½-inch cubes
- ¼ cup flour
- 2 tablespoons olive oil
- 1½ cup Kendall Jackson Vintner's Reserve Cabernet Sauvignon
- 1 cup beef stock
- 2 bay leaves
- 1 tablespoon fresh thyme, minced
- 2 potatoes, peeled and cubed into 1 inch pieces
- 1½ cups of mushrooms, sliced
- 2 stalks celery, sliced
- 2 carrots, peeled and sliced
- 1 large onion, chopped into cubes
- 2 garlic cloves, minced
- 1½ teaspoon kosher salt
- 1 15 oz can unsalted diced tomatoes
- 1 tsp. chili flakes (optional)
Instructions
- Lightly coat the beef with flower then sear on med-high in pan with oil until all sides are browned. Remove beef from pan and place in crock pot.
- In the same pan used for meat, add stock and red wine and scrape off the brown bits with a wooden spoon. Bring to a boil for approx. 1 minute then pour in crock pot.
- Add all other ingredients to crock pot and cook on low for 6-8 hours.
Wine Pairing: Why Cabernet Sauvignon Works So Well
You know I had to pour a glass of Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon to go with this dish—I used it in the stew, so why not enjoy it with the stew, too? The bold black cherry and plum flavors in this Cab are the perfect match for the rich, savory broth and tender chunks of beef. Plus, that touch of oak and spice adds a cozy warmth that ties it all together.
If you’re wondering what the best Cabernet Sauvignon under $30 is for a cozy winter meal, this bottle is absolutely it. Not only does it elevate the dish with depth and structure, but it’s also an affordable option that tastes like a splurge. Every sip enhances the slow-cooked flavors, making this pairing feel like a little luxury—without breaking the bank.
FAQs
Can I make this beef stew ahead of time?
Yes! This stew is even better the next day. Just store it in an airtight container in the fridge and reheat gently on the stove or in the microwave.
What cut of beef works best for stew?
Chuck roast is a classic choice—it’s flavorful and becomes meltingly tender after slow cooking. Stew meat labeled in-store also works well.
Can I skip the red wine?
You can, but I don’t recommend it! The wine adds richness and depth to the broth. If needed, you can substitute with more beef stock—but you’ll miss out on that extra layer of flavor.
Can I freeze leftovers?
Definitely. This stew freezes well for up to 3 months. Just let it cool completely before portioning into freezer-safe containers.
