Description
A deeply comforting dish defined by tender beef simmered in a rich, savory broth with vegetables.
Ingredients
Scale
- 3 pounds chuck roast (cut into 1.5-inch cubes)
- 1 tablespoon olive oil
- 4 large russet potatoes (peeled and cut into 1-inch chunks)
- 6 medium carrots (sliced into half-moons)
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 pieces bay leaves
- Salt and freshly ground black pepper to taste
- Fresh parsley (chopped for garnish)
Instructions
- Pat beef dry, season with salt and pepper, and sear in hot oil in batches until browned. Transfer to slow cooker.
- Sauté onion in the same pan, add garlic and tomato paste, then deglaze with wine. Scrape up browned bits.
- Pour wine mixture over beef in slow cooker. Add broth, herbs, and bay leaves.
- Add potatoes and carrots to the slow cooker.
- Cover and cook on Low for 8 hours or High for 4-5 hours until beef is tender.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 80
Keywords: Store leftovers in the fridge for up to 4 days or freeze for 3 months. Potatoes may soften upon freezing. Reheat gently with a splash of broth if needed.