Slow Cooker Beef in Red Wine Stew
Calories: 21
Adjust Servings Here: 6 servings
Description
This beef in red wine stew is absolute comfort food. Slow-cooked in a slow cooker, it produces fork-tender meat that falls off the bones. The thick, creamy red-wine-based gravy is perfect over steamed rice, mashed potatoes, or couscous.
Ingredients
- 1 kg (2 lbs) Beef chuck cut into 2-inch cubes
- 1 tsp Salt
- ½ tsp Freshly ground black pepper
- 4 tbsp (¼ cups) All-purpose flour for coating
- 2 tbsp Olive oil divided
- 1 large Onion chopped
- 4 large Garlic cloves minced
- 2 tbsp Tomato paste
- 1 tbsp Dijon mustard
- 1 tsp Brown sugar
- 250 ml (1 cup) Dry red wine
- 250 ml (1 cup) Beef broth
- 2 Bay leaves
- 2 sprigs Fresh rosemary
- 4 - 5 sprigs Fresh thyme
- 2 tbsp Fresh parsley chopped, for garnish
Instructions
- Coat the beef. Pat the beef dry and season with salt and pepper. Sprinkle with the flour and toss until the pieces are lightly coated.1 kg Beef chuck, 1 tsp Salt, ½ tsp Freshly ground black pepper, 4 tbsp All-purpose flour
- Brown the beef. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the beef in batches, adding the remaining oil as needed. Don't crowd the pan. Transfer the browned beef to the slow cooker/Crock pot.2 tbsp Olive oil
- Build the sauce. In the same skillet, sauté the onion for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds. Stir in the tomato paste, Dijon mustard, and brown sugar. Cook for 1 to 2 minutes.1 large Onion, 4 large Garlic cloves, 2 tbsp Tomato paste, 1 tbsp Dijon mustard, 1 tsp Brown sugar
- Deglaze with wine. Add the red wine and scrape up all the browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes, then pour everything into the slow cooker.250 ml Dry red wine
- Slow cook. Add the beef broth, bay leaves, rosemary, and thyme. Stir gently, cover, and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is fork-tender.250 ml Beef broth, 2 Bay leaves, 2 sprigs Fresh rosemary, 4 - 5 sprigs Fresh thyme
- Finish. Remove the bay leaves and herb stems. Taste and adjust salt and pepper. Garnish with fresh parsley and serve.2 tbsp Fresh parsley
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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