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Classic Red Wine Beef Stew with Pearl Onions and Carrots
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Measuring Cups

Ingredients
  

  • 1.5 pounds beef stew meat, cubed
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 cup dry red wine
  • 2 cups beef broth
  • 1 cup pearl onions, peeled
  • 3 large carrots, peeled and sliced into 1-inch pieces
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Toss the beef cubes with the flour, salt, and pepper until evenly coated.
  • Heat the olive oil in a large skillet over medium-high heat. Add the beef and sear until browned on all sides, about 5 minutes. Transfer the beef to the slow cooker.
  • Pour the red wine into the same skillet and scrape up any browned bits. Simmer for 1 minute, then add the mixture to the slow cooker.
  • Add the beef broth, pearl onions, carrots, garlic, and thyme to the slow cooker. Stir gently to combine.
  • Cover and cook on low for 8 hours until the beef is tender and the gravy has thickened.
  • Taste and adjust salt and pepper if needed before serving.

Notes

For a thicker gravy, mash a few of the cooked carrots against the side of the pot and stir them back in during the last 30 minutes. Use a dry red wine you would drink, such as a Cabernet or Merlot, rather than a sweet variety. Leftovers reheat well on the stovetop with a splash of broth to loosen the gravy.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Measuring Cups