Slow Cooked Beef in Red Wine
Indulge in the hearty comfort of Slow Cooked Beef in Red Wine, a dish that transforms tender beef chuck roast into a melt-in-your-mouth masterpiece. This slow-cooked recipe brings together robust flavors of red wine, earthy mushrooms, and aromatic herbs like thyme and rosemary for an irresistible savory stew. Perfectly seared beef is simmered low and slow with caramelized vegetables, rich tomato paste, and a velvety wine reduction, creating an effortlessly elegant meal. Ideal for dinner parties or cozy nights in, this flavorful dish pairs beautifully with creamy mashed potatoes, rustic polenta, or crusty bread to soak up the luscious sauce. With minimal prep and the magic of a slow cooker, this recipe is a must-try for anyone who loves hearty beef recipes and comforting slow-cooked meals.
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Recipe Information
Ingredients
- 1.5 kg beef chuck roast
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 medium onions
- 3 medium carrots
- 3 stalks celery stalks
- 4 garlic cloves
- 2 tablespoons tomato paste
- 500 ml red wine
- 500 ml beef stock
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 fresh rosemary sprig
- 250 grams mushrooms
- 2 tablespoons flour (optional, for thickening)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef for 3-4 minutes on each side until browned. Transfer to the slow cooker.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onions, carrots, and celery for 5-6 minutes, until softened.
Add the garlic and tomato paste to the skillet and cook for another 1-2 minutes, stirring constantly.
Deglaze the skillet with the red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let the wine reduce by half, about 5-7 minutes.
Pour the wine mixture into the slow cooker with the beef. Add the beef stock, bay leaves, thyme sprigs, rosemary sprig, and mushrooms.
Cover the slow cooker and cook on low heat for 8 hours or on high heat for 4-5 hours, until the beef is tender and easily pulls apart with a fork.
If you prefer a thicker sauce, remove 1/2 cup of the cooking liquid, whisk in 2 tablespoons of flour, and stir the mixture back into the slow cooker. Cook for an additional 15-20 minutes on high to thicken.
Discard the bay leaves, thyme sprigs, and rosemary sprig before serving.
Serve the slow-cooked beef over mashed potatoes, polenta, or with crusty bread. Garnish with fresh parsley for an extra touch of flavor.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.0 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
