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Red Wine Braised Beef Stew with Mushrooms
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 8 oz cremini mushrooms, quartered
  • 1 large onion, diced
  • 3 carrots, peeled and cut into 1-inch pieces
  • 3 garlic cloves, minced
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Season the beef cubes with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and brown the beef in batches until all sides are seared. Transfer the beef to the slow cooker.
  • Add the diced onion and quartered mushrooms to the same skillet. Cook for 5 minutes until the onion softens and the mushrooms release some liquid.
  • Stir in the minced garlic, tomato paste, and flour. Cook for 1 minute, then pour in the red wine. Scrape the bottom of the skillet to loosen any browned bits and let the mixture simmer for 2 minutes.
  • Transfer the skillet contents to the slow cooker. Add the carrots, beef broth, dried thyme, and bay leaves. Stir everything together.
  • Cover and cook on low for 8 hours. Remove the bay leaves before serving.

Notes

Use a dry red wine you would drink, as its flavor stays in the finished stew. If the sauce seems thin at the end, mix a little of the hot liquid with extra flour and stir it back in for the last 30 minutes. Leftovers reheat well the next day and taste even better once the flavors settle.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet