Description
A hearty and comforting slow cooker stew filled with tender beef, rich flavors, and red wine.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 cups red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 ounces mushrooms, quartered
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Toss beef cubes in flour, salt, and pepper.
- In a large skillet, heat the olive oil and cook the bacon until crispy. Remove the bacon and set it aside, leaving the drippings in the skillet.
- Brown the beef in batches in the skillet, then transfer to a slow cooker.
- In the same skillet, sauté the onion and carrots for about 5 minutes until softened. Add the garlic and cook for 1 minute more.
- Pour in the red wine and let it simmer, scraping up any browned bits from the skillet. Add beef broth, tomato paste, thyme, and bay leaf to the wine mixture.
- Pour the wine mixture over the beef in the slow cooker. Add the cooked bacon and mushrooms, then stir together.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours, until beef is tender.
- Remove the bay leaf and adjust seasoning. For a thicker sauce, whisk together 1 tablespoon cornstarch with 2 tablespoons of cold water, and stir this into the slow cooker during the last 30 minutes of cooking.
- Serve hot, garnished with parsley.
Notes
Serve over mashed potatoes, egg noodles, or wide pasta. Pair with crusty bread for best enjoyment. Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.