Ingredients
- 2 lbs beef chuck, cut into 1‑inch cubes
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 cups carrots, sliced
- 8 oz mushrooms, quartered
- 1 cup red wine (Burgundy, Pinot Noir, or a dry red) *
- 2 cups beef broth (or stock)
- 2 tbsp tomato paste
- 1 tsp dried thyme (or 2 sprigs fresh thyme)
- 1 bay leaf
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium-high heat. Season beef cubes with salt & pepper, then brown them in batches until nicely seared on all sides. Transfer browned beef to your slow cooker.
- In the same skillet, sauté onion until softened, then add garlic and cook briefly until fragrant. Add tomato paste and stir to coat the vegetables and pan bottom.
- Pour in red wine into the skillet, scraping up any browned bits (deglazing). Let it reduce slightly for a minute, then pour that mixture into the slow cooker.
- Add carrots, mushrooms, beef broth, thyme, and bay leaf to the slow cooker. Stir to combine and ensure beef pieces are mostly submerged.
- Cover and cook on LOW for 8 hours (or HIGH for 4 hours) until beef is fork-tender and vegetables are cooked through.
- Before serving, remove the bay leaf, adjust seasoning (salt & pepper), and optionally thicken the sauce by stirring in a cornstarch slurry (1 tbsp cornstarch mixed with cold water) and letting it cook for another 10–15 minutes on HIGH or “keep warm.”
- Garnish with fresh parsley and serve over mashed potatoes, buttered noodles, or with crusty bread.
Notes
- You can omit or reduce the wine and replace with extra beef broth, but the wine gives depth to the flavor. (Many slow cooker adaptations use it.) :contentReference[oaicite:0]{index=0}
- For extra richness, some variations include bacon or lardons sautéed first. :contentReference[oaicite:1]{index=1}
- Add potatoes in the last few hours so they don’t become mushy—if your crockpot setting allows staging. (Some versions include potatoes from start, others add later.) :contentReference[oaicite:2]{index=2}
- Using a higher quality red wine you’d enjoy drinking helps because its flavor concentrates in the sauce. :contentReference[oaicite:3]{index=3}
- If sauce is too thin at the end, thicken with a slurry of cornstarch or flour. :contentReference[oaicite:4]{index=4}
- Leftovers often taste even better next day after flavors meld. Reheat gently and add a splash of broth if sauce thickens. :contentReference[oaicite:5]{index=5}
- Prep Time: 20 minutes
- Cook Time: 8 hours (LOW) or 4 hours (HIGH)
- Category: Main Course / Stew
- Method: Slow Cooker / Braising
- Cuisine: French / Bistro
Nutrition
- Serving Size: 1 serving
- Calories: ≈ 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg
