Ingredients
Scale
- 2 pounds beef chuck roast, cut into cubes
- 1 cup red wine
- 2 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup beef broth
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear the beef cubes until browned on all sides.
- Transfer the beef to the slow cooker. Add sliced carrots, chopped onion, minced garlic, sliced mushrooms, tomato paste, thyme, bay leaves, salt, and pepper.
- Pour in red wine and beef broth. Stir to combine.
- Cover and cook on low for 7-8 hours until the beef is tender and flavors meld.
- Remove bay leaves before serving. Garnish with fresh herbs if desired.
Notes
- For richer flavor, marinate beef in wine overnight before cooking.
- Serve with crusty bread or mashed potatoes.
- You can substitute beef with stew meat if preferred.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg
