🕒 Prep Time: 15 min
🕒 Cook Time: 8 hours (low) or 4 hours (high)
🕒 Total Time: 8 hrs 15 min (or 4 hrs 15 min)
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 cup red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups carrots, sliced
- 2 cups mushrooms, quartered
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, for garnish
Step-by-Step Instructions:
- Sear the Beef:
Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides (about 4–5 minutes per batch) and transfer them to the slow cooker. This adds incredible flavor! 🔥 - Sauté Aromatics:
In the same skillet, add the chopped onions and minced garlic. Sauté for 2–3 minutes until fragrant and lightly golden. Add to the slow cooker. - Load the Crockpot:
Add carrots, mushrooms, red wine, beef broth, tomato paste, thyme, bay leaf, salt, and pepper. Give everything a good stir to combine. 🍷🍄 - Cook Low & Slow:
Cover and cook on low for 8 hours or high for 4 hours, until the beef is fall-apart tender and the flavors have melded beautifully. - Final Touches:
Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with freshly chopped parsley and serve hot with crusty bread or creamy mashed potatoes. 🍞
Pro Tips:
- Skip the Wine? Replace red wine with extra beef broth for an alcohol-free version.
- Storage: Leftovers keep beautifully! Store in the fridge for up to 4 days or freeze for up to 3 months.
- Bulk It Up: Add potatoes or pearl onions for a heartier dish.
Nutrition Info Table + Disclaimer:
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
