Cold Weather Essentials: Wine Marinated Beef Stew

Andy Anderson !


This is not a true beef stew with a thick gravy-like sauce, but lighter with a great combination of veggies in a tomato/wine broth. I worked this recipe around several times before I got what I was looking for. The good news is that when you have 12 houseguests staying with you, nothing ever gets thrown away.

The one thing I do guarantee, is that as good as it tastes today; it will be even better tomorrow.

So, you ready… Let’s get into the kitchen.


★★★★★ 1 vote

12 Hr
8 Hr
Slow Cooker Crock Pot


  • 2 lb
    stewing beef, cut into 1-inch (2/5cm) cubes

  • 1 c
    red wine, i used a pinot noir
  • 1 c
    beef stock, not broth, freshly made, if possible
  • 2 Tbsp
    apple-cider vinegar
  • 2 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    worcestershire sauce
  • 3 clove
    garlic, minced
  • 2 medium
    bay leaves
  • 1 tsp
    dried thyme
  • 1/4 tsp
    white pepper, freshly ground
  • 1/4 tsp
    salt, kosher variety

  • 1 medium
    onion, medium sliced
  • 2 stalk(s)
    celery, sliced on the bias
  • 2 medium
    carrots, sliced on the bias
  • 3 slice
    bacon, diced
  • 8 oz
    button mushrooms (white or brown), stemmed and halved
  • 14 oz
    crushed tomatoes, 1 can, with juice

How to Make Cold Weather Essentials: Wine Marinated Beef Stew


  2. A note on the wine, and the use of what are called: “cooking” wines. If the wine is not good enough to drink, it is not good enough to cook with. Just sayin’
  3. For the beef, I am using an Arm Roast
  4. If you are not a fan of Worcestershire sauce (because of some of the ingredients), you might want to try this version… Trust me, you will never miss the anchovies.
    DIY Essentials: Homemade Worcestershire Sauce
  5. Gather your Ingredients (mise en place).
  6. Add all of the ingredients for the marinade to a saucepan, over medium heat.
  7. Let simmer, then remove from the heat.
  8. Allow to cool down to room temperature, about 45 minutes, then place into the fridge until nice and cool, an additional 45 minutes.
  9. While the marinade is cooling, cut up the beef.
  10. Add the cool marinade and the beef to a small bowl, or Ziploc bag, and stick the fridge for about 12 hours.
  11. Chef’s Note: You can go up to 24 hours; however, I did not notice any appreciable change to the recipe… 12 hours is fine.
  12. Remove the beef from the marinade, and reserve the liquid.
  13. Add the veggies to the bowl of your slow cooker, and pour in the reserved marinade.
  14. Cook the chopped bacon in a skillet over medium heat, until beginning to crisp, and then add to the slow cooker.
  15. Increase the heat to medium high, and then cook the beef in the rendered bacon fat.
  16. Sear all the sides, but do not overcrowd the skillet.
  17. Add the seared beef to the slow cooker, and mix with the veggies.
  18. Slow cook for 6 - 8 hours, or until the beef is tender and juicy.
  20. Serve in bowls with rolls, or crusty bread. Enjoy.
  21. Keep the faith, and keep cooking

Printable Recipe Card

About Cold Weather Essentials: Wine Marinated Beef Stew

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy

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