Go Back
Red Wine Mushroom Beef Stew
Print Recipe Pin Recipe
Course Main Course
Cuisine American
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, peeled and sliced
  • 2 celery ribs, sliced
  • 3 garlic cloves, minced
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides for about 5 minutes. Transfer the beef to the slow cooker.
  • Add the mushrooms, onion, carrots, celery, and garlic to the slow cooker.
  • Pour in the red wine and beef broth. Stir in the tomato paste, thyme, bay leaves, salt, and black pepper until the tomato paste dissolves.
  • Cover and cook on low for 8 hours or until the beef is fork-tender.
  • Remove the bay leaves before serving.

Notes

Brown the beef well before adding it to the slow cooker to deepen the flavor from the red wine. Leftovers keep in the fridge for up to 4 days and reheat gently on the stove with a splash of broth if needed. Skip the carrots if you want an even lower carb count and use extra mushrooms instead.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet