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Description
Classic French stew made easy in a slow cooker.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 8 oz cremini mushrooms, quartered
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 lb small potatoes, halved or quartered if large
- 2 tbsp butter
- 2 tbsp chopped fresh parsley
Instructions
- Season beef with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown beef in batches and transfer to slow cooker.
- Add onion, carrots, and celery to skillet and cook until softened, about 5 minutes. Add mushrooms and garlic and cook for 3 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in red wine and beef broth, scraping up any browned bits from the bottom of the skillet. Stir in tomato paste, thyme, and bay leaf.
- Pour sauce over beef in slow cooker. Add potatoes.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, or until beef is tender.
- Remove bay leaf. Stir in butter. Garnish with parsley before serving.
Notes
- Serve over mashed potatoes or egg noodles.
- For a richer flavor, use bone-in beef chuck.
- You can add pearl onions during the last hour of cooking.
- Prep Time: 25 min
- Cook Time: 480 min
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg