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

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 8 ounces cremini mushrooms, quartered
  • 1 large onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour

Instructions
 

  • Toss the beef cubes with the flour, salt, and black pepper in a bowl until evenly coated.
  • Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches for 3 to 4 minutes per side, then transfer it to the slow cooker.
  • Add the mushrooms, onion, carrots, and garlic to the slow cooker.
  • Stir in the red wine, beef broth, tomato paste, thyme, and rosemary until the tomato paste dissolves.
  • Cover and cook on low for 8 hours until the beef is fork-tender.
  • Taste and adjust salt and pepper before serving.

Notes

Brown the beef well before adding it to the slow cooker to build richer flavor in the broth. If the stew seems thin at the end, remove the lid for the last 30 minutes to thicken it slightly. Leftovers reheat well the next day and taste even better once the flavors have settled.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet