You can. But it won’t taste the same. Use broth and balsamic if you must.

Can I cook it faster?

You can crank the slow cooker to high for 4 ½ hours, but low and slow is the move. It’s in the name.

Yep. It holds up for three months easy. Thaw overnight, reheat gently.

What cut of beef works best?

Chuck. Always chuck. Don’t argue with me.

How thick should it be?

Coats the spoon, doesn’t drown the bread.

At the end, always. Last 15 minutes, or they turn grey and sad.

What’s the best bread to serve with it?

Whatever’s crusty. I like a sourdough boule from Companion Bakeshop in Santa Cruz — still warm, crackly crust.

Slow Cooker Beef Stew with Red Wine That Smells Like Patience

Name: Slow Cooker Beef Stew with Red Wine
Ingredients: 2 ½ pounds beef chuck roast, trimmed and cut into 1 ½-inch cubes; 1 teaspoon kosher salt (plus more to taste); ½ teaspoon black pepper; 2 tablespoons all-purpose flour; 2 tablespoons olive oil; 1 tablespoon tomato paste; 1 teaspoon anchovy paste (optional but highly recommended); 4 cloves garlic, minced; 1 large yellow onion, diced; 1 ½ cups dry red wine (Cabernet Sauvignon or Pinot Noir work best); 3 cups low-sodium beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon balsamic vinegar; 1 teaspoon dried thyme (or 3 sprigs fresh thyme); 1 teaspoon dried rosemary; 1 bay leaf; 4 large carrots, peeled and sliced into thick rounds; 1 ½ pounds baby potatoes, halved; 1 cup sliced mushrooms (optional but adds earthiness); 1 cup frozen peas (added at the end); 1 tablespoon cornstarch mixed with 1 tablespoon cold water (for thickening, optional)

Description

This slow cooker beef stew with red wine is built for cold nights when you want something that tastes like it cooked all day, because it did. Tender chunks of beef simmer with carrots, potatoes, and herbs in a rich sauce of red wine and broth that thickens naturally as it cooks. The small twist that makes this version stand out is a spoonful of anchovy paste stirred in during browning. It melts into the sauce and deepens the savory flavor without tasting fishy. It’s the secret chefs use to give stews that restaurant-level richness.

Equipment:

6-quart slow cooker
Large skillet or sauté pan
Tongs
Wooden spoon or spatula
Ladle
Small bowl for slurry

Ingredients

Units Scale

2 1/2 pounds beef chuck roast, trimmed and cut into 1 1/2-inch cubes
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon anchovy paste (optional but highly recommended)
4 cloves garlic, minced
1 large yellow onion, diced
1 1/2 cups dry red wine (Cabernet Sauvignon or Pinot Noir work best)
3 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon balsamic vinegar
1 teaspoon dried thyme (or 3 sprigs fresh thyme)
1 teaspoon dried rosemary
1 bay leaf
4 large carrots, peeled and sliced into thick rounds
1 1/2 pounds baby potatoes, halved
1 cup sliced mushrooms (optional but adds earthiness)
1 cup frozen peas (added at the end)
1 tablespoon cornstarch mixed with 1 tablespoon cold water (for thickening, optional)

Cook Mode Prevent your screen from going dark

Instructions

Pat the beef cubes dry with paper towels. Season with salt and pepper, then sprinkle with flour and toss to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches so the pieces have space to sear. Don’t rush this—it’s where the flavor builds. Transfer browned beef to the slow cooker.
Lower the heat to medium. In the same pan, add tomato paste and anchovy paste. Stir until the paste darkens slightly and smells rich, about 1 minute. Add garlic and onion and cook 2–3 minutes, scraping up any browned bits from the pan.
Pour in the red wine to deglaze the pan. Scrape the bottom again with a wooden spoon to release the flavorful bits. Let the wine simmer 2–3 minutes to reduce slightly.
Pour the wine mixture over the beef in the slow cooker. Add beef broth, Worcestershire, balsamic vinegar, thyme, rosemary, bay leaf, carrots, potatoes, and mushrooms if using. Stir gently to combine.
Cover and cook on LOW for 8 hours or on HIGH for about 4½ hours, until the beef is tender and the vegetables are soft.
In the last 15 minutes of cooking, add the peas and stir in the cornstarch slurry if you want a thicker stew. Let it simmer until slightly thickened.
Taste and adjust seasoning with more salt, pepper, or a splash of balsamic vinegar if it needs brightness. Remove the bay leaf before serving.

Notes

The anchovy paste is the quiet hero of this stew. It doesn’t make it taste like fish—think of it as pure umami. It replaces the need for extra salt or bouillon and rounds out the sauce. If you skip it, the stew will still be good, but with it, it tastes like you spent hours layering flavors.
For wine, pick one you’d actually drink. Pinot Noir gives a lighter, fruity note; Cabernet Sauvignon or Merlot gives a deep, bold sauce.
You can prep everything the night before. Keep it covered in the fridge, then plug it in the next morning.
It freezes beautifully for up to 3 months. Reheat slowly on the stove or microwave, adding a splash of broth to loosen the sauce.

Nutrition

Serving Size: 1 Serving
Calories: 475 kcal
Sugar: 5g
Sodium: 710mg
Fat: 21g
Saturated Fat: 6g
Carbohydrates: 25g
Fiber: 3g
Protein: 38g