A hearty and flavorful beef stew made with tender beef, rich red wine, and aromatic vegetables, cooked slowly to perfection in a slow cooker.
Preparation time
30min
Cooking time
8h
Ingredients
6 Servings
- 4 slices bacon
- 1 bay leaf
- 475 milliliters beef broth
- 900 grams beef chuck
- 0.5 teaspoon black pepper
- 3 carrots
- 4 cloves garlic
- 200 grams mushrooms
- 2 tablespoons olive oil
- 1 onion
- 475 milliliters red wine
- 1 teaspoon salt
- 1 teaspoon thyme
- 2 tablespoons tomato paste
Directions
Step 1
In a large skillet, heat olive oil over medium-high heat. Add the beef chuck and brown on all sides. Transfer to a slow cooker.
Step 2
In the same skillet, add the chopped bacon and cook until crispy. Transfer to the slow cooker.
Step 3
Add carrots, onion, and garlic to the skillet and sauté until the onions are translucent. Transfer to the slow cooker.
Step 4
Pour red wine into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes.
Step 5
Add the beef broth, tomato paste, thyme, and bay leaf to the slow cooker. Stir to combine.
Step 6
Add the mushrooms, salt, and black pepper to the slow cooker. Stir to combine.
Step 7
Cover and cook on low for 8 hours or until the beef is tender.
Step 8
Remove the bay leaf and serve the beef stew hot.