Fall apart beef & tender vegetables – that’s what you’ll get by using a slow cooker. Try this slow-cooked red wine beef stew, and I promise you won’t regret!
I am not a big fan of red wine, but boy do beef turns soft & flavory cooked in it! If you are a fan of a more “fatty” flavor, you can alter the recipe and use oxtails, like I did here. But have in mind it will take longer to cook (oxtails tend to be on the bony & fatty side).
- 3 pound beef chuck roast
- Kosher salt (Diamond brand)
- 3 tablespoons extra-virgin olive oil
- three shallots, finely chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 4 whole garlic cloves, peeled
- Black peppercorns in a peppermill
- one and a half cups hearty red wine, such as syrah, merlot or Cotes-du-Rhone
- 1 – 2 cups beef or chicken broth or water
- 2 bay leaves and 4 sprigs each thyme and rosemary, tied into a bundle with string
- two large carrots, peeled and sliced into 1-inch chunks
- 1 cup chopped leeks
- one fennel bulb, stems and tough outer layers trimmed, sliced into 1/2-inch wedges
- 1 tablespoon extra-virgin olive oil
- Chopped fresh Italian parsley
- Grated fresh orange zest (optional)
- Heat oven to 350 degrees with the rack in the center.
- Trim the beef of excess fat and and slice into 3-inch chunks. Season the beef evenly with 2 teaspoons salt.
- Heat the oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned. Remove to a platter.
- Lower the heat to medium and add the shallot to the pot. Cook 5 minutes, stirring every now and then, until it’s softened. Return the beef to the pot and sprinkle with flour. Stir in the tomato paste, garlic, wine, 1 teaspoon salt and 15 turns of the pepper mill.
- Bring to a simmer, then add enough broth to just cover the beef. Toss in the herb bundle. Cover the pot with a sheet of parchment or foil, then top with the pot lid.
- Place in the oven to braise for 2 1/2 – 3 hours. The cooking liquid will be slightly reduced and the meat should fall apart when prodded with a fork.
- Put the carrots, leeks and fennel in a large skillet with 1/4 cup water, 1 tablespoon extra-virgin olive oil and 1/2 teaspoon salt. Place over high heat until the water boils. Cover and lower heat to a simmer. Cook until the vegetables are tender but still colorful, about 10 minutes.
- Just before serving, stir the vegetables into the stew. Taste for seasoning Sprinkle with parsley and about a teaspoon fresh orange zest. Serve over wide egg noodles, parmesan polenta or with crusty bread alongside.
Use a 4 1/2 – 6 quart capacity pot. When reheating, add a bit more stock or water to the stew as the sauce will thicken when refrigerated.
If you liked this recipe, check out our Beefy Mexican Rice Soup.