Ingredients
- 2½ lbs beef chuck, cut into 2-inch cubes
- 3 carrots, sliced on the bias
- 1 cup pearl onions or 1 chopped yellow onion
- 8 oz cremini or button mushrooms, halved or quartered
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1½ cups red wine (Burgundy or pinot noir)
- 1 cup beef broth
- 2–3 fresh thyme sprigs (or 1 tsp dried thyme)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- Optional garnish: chopped fresh parsley
Instructions
- Season beef with salt and pepper. In a skillet over medium-high heat, brown the beef in batches with oil until deep golden on all sides.
- Transfer the browned beef to the slow cooker.
- In the same skillet, sauté onions, carrots, and mushrooms until they start to soften. Add garlic and cook until fragrant.
- Stir in tomato paste and cook until it caramelizes slightly.
- Pour in red wine to deglaze the skillet, scraping up browned bits. Simmer for a few minutes.
- Transfer the wine and vegetable mixture to the slow cooker.
- Add beef broth, thyme, and bay leaves. Stir to combine.
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is fork-tender and sauce is thick.
- Remove thyme sprigs and bay leaves, adjust seasoning, and garnish with parsley before serving.
Notes
- Swap mushrooms for a blend of shiitake or oyster for depth.
- Add halved baby potatoes in the last 2 hours for a one-pot meal.
- For a thicker sauce, stir in a flour or cornstarch-butter slurry in the last 15 minutes.
- Make ahead for deeper flavor—just reheat before serving.
- Serve with mashed potatoes, egg noodles, or crusty bread.
- Prep Time: 25 minutes
- Cook Time: 7–8 hours on low or 4–5 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: French
- Diet: Halal
Nutrition
- Serving Size: 1 ½ cups
- Calories: 430
- Sugar: 5g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg
