Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 1 cup red wine
- 2 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 tbsp olive oil
- 1 tsp thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat, brown the beef chunks on all sides, then transfer to the slow cooker.
- Deglaze the skillet with red wine, scraping up browned bits, then pour into the slow cooker.
- Add carrots, onion, garlic, mushrooms, tomato paste, beef broth, thyme, bay leaves, salt, and pepper.
- Stir to combine, cover, and cook on low for 8 hours or high for 4 hours until beef is tender.
- Remove bay leaves, taste, and adjust seasoning before serving.
Notes
- Best served with crusty bread or mashed potatoes.
- You can substitute red wine with a beef broth mixture for a non-alcoholic version.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooker
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 105mg