Go Back
Classic French Red Wine Beef Stew with Herbs and Potatoes
Print Recipe Pin Recipe
Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef chuck roast, cut into large chunks
  • 4 medium Yukon gold potatoes, cut into large chunks
  • 1 large onion, diced
  • 3 carrots, sliced into thick rounds
  • 3 garlic cloves, minced
  • 2 cups dry red wine
  • 2 cups beef broth
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Season the beef chunks with salt and pepper. Heat the oil in a large skillet over medium-high heat and brown the beef in batches until all sides are seared.
  • Transfer the browned beef to the slow cooker. Sprinkle the flour over the meat and stir to coat.
  • Add the onion, carrots, garlic, potatoes, thyme, rosemary, and bay leaves to the slow cooker.
  • Pour in the red wine and beef broth. Stir gently to combine everything.
  • Cover and cook on low for 8 hours until the beef is tender and the potatoes are soft.
  • Remove the bay leaves before serving.

Notes

Choose a dry red wine you would drink, such as a Burgundy or Cabernet, to keep the sauce balanced. If the broth seems thin at the end, mash a few potato chunks against the side of the pot to thicken it naturally. Leftovers taste even better the next day after the herbs have had more time to infuse the stew.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Cutting Board