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Red Wine and Thyme Beef Mushroom Stew
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 8 ounces cremini mushrooms, quartered
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 carrots, sliced into rounds
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 4 sprigs fresh thyme
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides for about 5 minutes. Transfer the beef to the slow cooker.
  • Add the diced onion and minced garlic to the same skillet. Cook for 3 minutes until the onion softens. Stir in the tomato paste and flour, then cook for 1 minute more.
  • Pour the red wine into the skillet and scrape up any browned bits. Let it simmer for 2 minutes, then transfer everything to the slow cooker.
  • Add the mushrooms, carrots, beef broth, salt, pepper, and thyme sprigs to the slow cooker. Stir to combine.
  • Cover and cook on low for 7 to 8 hours until the beef is fork-tender. Remove the thyme sprigs before serving.

Notes

Remove the thyme sprigs right after cooking so the leaves do not fall off and create woody bits in the broth. If the stew seems thin at the end, mix one tablespoon of flour with a splash of cold broth and stir it in for the last 30 minutes on high. Leftovers reheat well the next day and the red wine flavor stays balanced.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife