Slow Cooker Red Wine Beef Stew


Slow Cooker Red Wine Beef Stew ~ The Plaid and Paisley Kitchen ~

Can you believe that the Polar Vortex is back?!  The weather man said that it is too cold for snow.  Personally if it’s going to be this cold it might as well be pretty outside.  But no such luck here.  It’s frigid and full of dead brown grass and bushes.  I love the beauty of snow covering everything!  So I say if there is no winter wonderland for me to play in I might as well stay in and find ways to stay warm.

This beef stew is designed to do just that for you! Fill you up and keep you warm.  This is true stick to your ribs comfort food. I grew up eating meals like this and when I am needing a quick pick me up from feeling homesick, I will make a meal like this.

Slow Cooker Red Wine Beef Stew ~ The Plaid and Paisley Kitchen ~

We are talking serious flavor and hearty texture.  You will love the richness that the Red Wine gives the sauce.  You don’t have to worry about the Alcohol in the wine.  It will cook out and only leave the flavor behind.  If you are still worried you can swap the wine out for Beef Stock.  Don’t skip it if you don’t have to.  The rich boldness of a Cabernet Sauvignon adds a depth to the dish that you can’t replace.

One of my favorite ways to eat beef stew is over Egg Noodles and a side of a nice crusty loaf of bread.  This beef stew is a great Slow Cooker meal as the low slow cooking makes the stew meat so tender that it just melts in your mouth.  I use a good bit of Paprika in this as Hungarian Goulash is probably my most favorite stew.

Slow Cooker Red Wine Beef Stew ~ The Plaid and Paisley Kitchen ~

You will be making the Stew for your family time and time again.  I hope that you make it one of your go to winter blues comfort food meals!

Slow Cooker Red Wine Beef Stew

Slow Cooker Red Wine Beef Stew

This is a Plaid and Paisley Original Recipe. Please feel free to make and share. All photos and content are copyrighted.


  • 1 1/2 pounds stew meat
  • 1 tsp olive oil
  • 1 tsp each of salt, pepper, garlic powder
  • 1 onion sliced
  • 3-4 carrots peeled and diced
  • 2-3 stalks celery diced
  • 1 cup red wine
  • 1 can tomato paste
  • 1 4 oz can tomato sauce
  • 1 tbs paprika
  • 2 tbs flour
  • 2 tbs water
  • any shaped egg noodle


  • heat the olive oil in a saute pan over medium high heat
  • season the meat with the salt pepper and garlic powder
  • brown the meat on all sides but you won't want to cook it all the way through
  • place the onion, carrots and celery on the bottom of the crock pot
  • place the meat on the vegetables
  • in a small mixing bowl whisk the wine, paste, sauce and paprika
  • pour over the meat
  • cover and cook on low for 5-6 hours
  • if the juice seems too thin about 30 min before you are ready to serve make a rue with the flour and water {mix the 2 very well} This will thicken it up to a stew consistency
  • pour in and stir
  • cook an additional 30 min
  • serve over the noodles
  • Enjoy!
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