Description

A tender, deeply flavorful beef stew made in a slow cooker with red wine, vegetables, and herbs. This ‘set it and forget it’ recipe requires minimal effort but delivers restaurant-quality comfort food perfect for cold days.

Ingredients

Scale

3 to 4 pounds beef chuck roast, cut into 2-inch cubes
1 bottle (750ml) dry red wine (Pinot Noir, Cabernet Sauvignon, or Merlot)
1 cup low-sodium beef broth
2 tablespoons tomato paste
2 large yellow onions, chopped
4 large carrots, peeled and chopped into 1.5-inch pieces
2 stalks celery, chopped
4 cloves garlic, minced
8 ounces cremini mushrooms, sliced
2–3 sprigs fresh thyme (or 1 teaspoon dried)
1 bay leaf
2 tablespoons all-purpose flour
2 tablespoons butter (for sautéing, optional)
Salt and black pepper to taste
1 tablespoon cornstarch mixed with 1 tablespoon cold water (for thickening, optional)

Instructions

Cut the chuck roast into 2-inch cubes and pat dry with paper towels.
In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
Optional: Heat a skillet with butter or oil over medium-high heat. Sear beef in batches until browned on all sides (3-4 minutes per batch). Transfer to slow cooker.
Optional: In the same skillet, sauté onions and celery for 3-4 minutes until softened. Add garlic for the last 30 seconds. Transfer to slow cooker.
Add carrots, mushrooms, tomato paste, thyme, and bay leaf to the slow cooker.
Pour in the red wine and beef broth. Stir gently to combine. The liquid should come about halfway up the beef.
Cover and cook on LOW for 7-8 hours until beef is fork-tender.
If the sauce is too thin, stir in the cornstarch slurry and cook on HIGH for 15-20 minutes to thicken.
Remove bay leaf and thyme sprigs. Taste and adjust seasoning.
Serve hot with crusty bread, mashed potatoes, or egg noodles.

Notes

Use a cheap but drinkable dry red wine; avoid ‘cooking wine’. Do not overcrowd the pot when searing beef. Mushrooms should be added at the beginning to soften and release flavor. The dish tastes better on day two and freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 7-8 hours
Category: Main Course
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6
Sodium: 600
Fat: 22
Saturated Fat: 8
Carbohydrates: 20
Fiber: 4
Protein: 35

Keywords: slow cooker, beef bourguignon, red wine stew, comfort food, winter recipes, easy dinner, chuck roast, meal prep