Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 1 cup red wine (dry)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 carrots, sliced
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 2 cups beef broth
- 2 teaspoons thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, then transfer to the slow cooker.
- In the same skillet, sauté onions, carrots, and mushrooms until fragrant. Add garlic and cook for another minute.
- Transfer the vegetables to the slow cooker. Pour in red wine and beef broth; add thyme, bay leaf, salt, and pepper.
- Cover and cook on low for 8 hours until beef is tender and flavors melded.
- Remove bay leaf before serving. Optional: Thicken sauce slightly with a slurry for a richer finish.
Notes
- You can substitute beef with veal or chicken for different variations.
- Serve with crusty bread or mashed potatoes for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg