Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 bottle (750 ml) red wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 ounces mushrooms, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides.
- Transfer the browned beef to a slow cooker.
- Sauté the onion, carrots, and garlic in the same skillet until softened, then add to the slow cooker.
- Pour in the red wine and beef broth, then stir in tomato paste, thyme, bay leaf, salt, and pepper.
- Add the mushrooms and stir to combine.
- Cover and cook on low for 480 minutes or high for 240 minutes, until the beef is tender.
- Remove bay leaf before serving and garnish with chopped parsley.
Notes
Serve with crusty bread, mashed potatoes, rice, or noodles. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg