Slow Cooker French Beef & Wine Stew Recipe

November 12, 2016

Slow Cooker French Beef & Wine Stew Recipe


Feeling a few nervous jitters because you’re not a seasoned hostess but you really want to entertain during the holiday season? This luscious stew is a great choice then! You can make it ahead if you like, but it’s so easy to prepare that making it the day of is easy too. Full of juicy beef and veggies that simmer slowly in red wine, all you need to accompany it is some good crusty bread and a salad.


Overview

  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Yield: Makes eight (2 cup) servings

Ingredients

  • 3 pounds boneless beef bottom round, cut into chunks
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 4 teaspoons olive oil, divided
  • 8 large shallots, halved
  • 4 cloves garlic, chopped
  • 2 1/4 cups robust dry red wine
  • 3 Tablespoons tomato paste
  • 1 pound baby carrots
  • 1 pound baby yellow potatoes, scrubbed and halved or quartered
  • 1 pound mushrooms, halved or quartered
  • 1 3/4 cups beef broth
  • 1 Tablespoon chopped fresh thyme
  • 3 Tablespoons flour
  • 2 Tablespoons unsalted butter, softened
  • Chopped parsley for garnish

Instructions

  1. Season beef with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of the beef and cook, turning occasionally, until browned, about 6 minutes. Spoon into slow cooker. Repeat with remaining 2 teaspoons oil and beef.
  2. Add shallots and garlic to skillet and cook over medium heat, stirring frequently, 2 minutes. Add wine and bring to a boil over medium-high heat, scrapping up browned beef from bottom of skillet with a wooden spoon. Reduce heat to medium and simmer 2 minutes. Stir in tomato paste and pour into slow cooker.
  3. Add remaining ingredients except flour and butter to slow cooker and toss well. Cover and cook on HIGH 4 hours or LOW 7 to 8 hours or until vegetables and beef are tender.
  4. Combine flour and softened butter in a cup, then stir into stew and set at HIGH. Cover and cook 20 minutes or until stew is slightly thickened. Season with salt and freshly ground pepper to taste. Garnish servings with chopped parsley.



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