Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 1 cup red wine (preferably Burgundy)
- 2 carrots, sliced
- 1 pearl onion, peeled
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 cups beef broth
Instructions
- Heat olive oil in a skillet over medium-high heat. Season beef chunks with salt and pepper then sear until browned on all sides. Transfer to slow cooker.
- In the same skillet, sauté garlic, carrots, and onions until fragrant. Add tomato paste and cook for 2 minutes.
- Deglaze the skillet with red wine, scraping up any browned bits. Pour everything into the slow cooker with beef and broth.
- Add thyme, bay leaves, salt, and pepper. Cover and cook on low for 8 hours until beef is tender.
- In the last 30 minutes, add mushrooms. Adjust seasoning if needed. Serve hot, garnished with fresh herbs.
Notes
- For richer flavor, use a full-bodied red wine like Burgundy or Pinot Noir.
- You can prepare this dish a day ahead to deepen the flavors.
- Serve with mashed potatoes or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooking, Searing
- Cuisine: French
- Diet: Gluten-Free (if using gluten-free broth)
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg