Ingredients
Scale
- 2 lbs (900 g) beef chuck, cut into 1-inch pieces
- 1/4 cup (60 ml) all-purpose flour
- 2 tablespoons (30 ml) olive oil
- 1 cup (240 ml) red wine
- 1 cup (240 ml) beef broth
- 2 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon (5 g) dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- In a large bowl, toss the beef with flour, salt, and pepper until well coated.
- In a skillet, heat olive oil over medium heat and brown the beef on all sides.
- Transfer the beef to the slow cooker and add carrots, onion, and garlic.
- Pour in the red wine and beef broth, then add thyme and bay leaves.
- Cover and cook on low for 6-8 hours or high for 4-5 hours until meat is tender.
- Remove bay leaves before serving and garnish with fresh parsley.
Notes
- For a richer flavor, use a full-bodied red wine.
- This dish pairs well with mashed potatoes or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg
Keywords: slow cooker, beef burgundy, comfort food