Description
Tender and flavorful beef chunks slow-cooked to perfection with aromatic vegetables and herbs. Perfect for a hearty meal served over rice or mashed potatoes.
Ingredients
2 pounds beef chuck, cut into 1.5-inch chunks
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
3 medium carrots, peeled and sliced into 1/2-inch pieces
2 stalks celery, sliced into 1/2-inch pieces
1 cup beef broth
1/2 cup red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season beef chunks with salt and black pepper.
Add beef chunks to the skillet and brown on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding.
Transfer browned beef chunks to the slow cooker.
Add chopped onion, minced garlic, sliced carrots, and celery to the slow cooker.
In a bowl, whisk together beef broth, red wine, and tomato paste until combined.
Pour the broth mixture over the beef and vegetables in the slow cooker.
Add dried thyme, dried rosemary, and bay leaves to the slow cooker.
Cover and cook on low for 6 hours, or until beef is tender and vegetables are cooked through.
Remove bay leaves before serving.
Adjust seasoning with salt and black pepper as needed.
Serve hot over rice, mashed potatoes, or your preferred side.
- Prep Time: 15 minutes
- Cook Time: 6 hours