Melt-in-your-mouth beef, slow-simmered in a rich red wine sauce with mushrooms and carrots—pure comfort in every bite!
Ingredients:
• 1 kg beef chuck, cut into chunks
• 200g mushrooms, sliced
• 3 carrots, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups red wine (Burgundy or Pinot Noir)
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp butter
• 2 tbsp flour (optional, for thickening)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp thyme
• 2 bay leaves
Instructions:
- Sear the Beef: In a pan, melt butter over medium-high heat. Brown the beef on all sides, then transfer to the slow cooker.
- Sauté Aromatics: In the same pan, cook onions, garlic, and mushrooms until fragrant. Stir in tomato paste, then deglaze with red wine, scraping up any bits.
- Slow Cook: Pour the wine mixture into the slow cooker. Add carrots, beef broth, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Stir to combine.
- Cook Low & Slow: Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is tender.
- Thicken the Sauce (Optional): Mix 2 tbsp flour with ¼ cup water and stir it in 30 minutes before serving.
- Serve & Enjoy: Remove bay leaves and serve with mashed potatoes or crusty bread.
A rich, hearty, and elegant slow cooker dish perfect for cozy nights!