This is the best ever slow cooker beef casserole that you can try, prepared with dry red wine, garlic, fresh herbs, and tender potatoes and carrots.

This beef and red wine stew recipe is reminiscent of the classic dish you enjoyed as a child. It’s a flavorful and satisfying dinner that is rich in protein, perfect for pleasing the entire family!

To make Beef and Red Wine Casserole in your slow cooker or crockpot, sear the beef first, then combine it with the other ingredients and cook on low for 7-8 hours or on high for 4-5 hours.

You know what’s great? This recipe is so simple, even a beginner can nail it. Try it out and let me know how it turns out in the comments below!

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Slow Cooker Beef and Red Wine Casserole Ingredients

• 1 tablespoon olive oil
• 3 pounds beef chuck, trimmed of excess fat and cut into 1-inch pieces
• Freshly ground salt and pepper
• 1 ½ cups beef broth (or beef bone broth)
• 1 cup dry red wine (or extra beef broth)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• ½ tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• 1 teaspoon salt
• Freshly ground black pepper
• 6 garlic cloves, minced
• 1 large yellow onion, cut into chunks
• 4 large carrots, peeled and cut into 1/2-inch diagonal slices
• 1 pound Yukon Gold potatoes, diced into ½-inch cubes
• ¼ cup all-purpose flour (or gluten-free flour)
• 1 cup frozen peas

How To Make Slow Cooker Beef and Red Wine Casserole

1. Sear the Beef: Add 1 tablespoon of olive oil to a large skillet and place it over medium-high heat. Add the beef, season with freshly ground salt and pepper, and brown in batches. This gives the meat room to sear nicely. Each batch should take about 5 minutes. Transfer the browned beef to a large 6 or 8-quart slow cooker.
2. Prepare the Broth Mix: In the slow cooker, add 1 ½ cups of beef broth, 1 cup of dry red wine, 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, ½ tablespoon of balsamic vinegar, 1 teaspoon of dried thyme, 1 teaspoon of salt, and freshly ground black pepper. Stir everything together with the beef until combined.
3. Add Vegetables: Add 6 minced garlic cloves, 1 large yellow onion cut into chunks, 4 large carrots peeled and cut into 1/2-inch diagonal slices, and 1 pound of Yukon Gold potatoes diced into ½-inch cubes to the slow cooker. Stir to combine.
4. Cook Low and Slow: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. Cooking it slowly will make the beef tender and let the flavors meld together beautifully.
5. Thicken the Sauce: Remove 1 cup of beef broth from the slow cooker and transfer it to a medium bowl. Whisk in ¼ cup of flour until no lumps remain. Add this mixture back to the slow cooker and stir well.
6. Add Peas and Finish Cooking: Add 1 cup of frozen peas to the slow cooker and cook uncovered on high for an additional 10-15 minutes until the beef stew thickens.
7. Serve and Enjoy: Serve immediately with toasted French bread, cornbread, crackers, or biscuits.

Recipe Tips

• Sear the Meat: For a richer flavor, sear the beef pieces in a hot skillet before adding them to the slow cooker. This step enhances the depth of flavor in your casserole.
• Layering Ingredients: Place the root vegetables like potatoes and carrots at the bottom of the slow cooker. This helps them cook evenly and soak up all the delicious juices from the casserole.
• Thicken the Sauce: If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and add it during the last 30 minutes of cooking. This will give your casserole a perfect consistency.
• Seasoning Adjustments: Taste your casserole an hour before it’s done and adjust the seasonings if necessary. This way, you can ensure your casserole has just the right amount of salt and spices.

Recipe Variations

• Mushroom Addition: For an earthy twist, add sliced mushrooms during the last hour of cooking. Mushrooms add a delightful umami flavor to the dish, making it even more satisfying.
• Herb Substitution: Swap out the dried thyme for fresh rosemary or oregano for a different herbal note. This simple change can give your casserole a new and exciting flavor profile.
• Vegetable Variety: Try adding other root vegetables like parsnips or turnips for added texture and flavor. These vegetables will complement the beef perfectly in your casserole.
• Wine Substitute: If you’re not a fan of red wine, you can use beef broth or even a dark beer instead. This will still give your casserole a rich and robust taste.

What To Serve With Beef and Red Wine Casserole

Serve your Beef and Red Wine Casserole with buttery dinner rolls, roasted garlic mashed potatoes, Green Beans With Smoked Turkey, steamed broccoli, and Dim Sims.

You can also pair it with creamy risotto, Parmesan asparagus, or a side of crispy baked sweet potato fries.

How To Store Leftover Beef and Red Wine Casserole

In The Fridge

To store your leftover Beef and Red Wine Casserole in the fridge, transfer it to an airtight container as soon as it cools down. Ensure the container is sealed tightly to maintain freshness and prevent any spills. Store in the refrigerator for up to 3 days.

In The Freezer

Your Beef and Red Wine Casserole can be stored in the freezer for longer preservation. Transfer the cooled casserole to a freezer-safe container, ensuring it is sealed tightly. Label with the date and freeze for up to 3 months for best quality.

How To Reheat Leftover Beef and Red Wine Casserole

Reheat your leftover Beef and Red Wine Casserole by placing it in a covered dish in a 350°F oven for 20-30 minutes until heated through.

Alternatively, microwave individual portions on medium power for 2-3 minutes, stirring halfway to ensure even heating.

Check out More Slow Cooker Recipes:

• Slow Cooker Taco Casserole Recipe
• Slow Cooker Hamburger Hash
• Slow Cooker Pork and Cider Casserole