Directions
Prepare the Beef
Season beef cubes with salt and pepper.
Brown the Beef
Heat olive oil in a large skillet over medium-high heat.
Brown the beef in batches, transferring each batch to the slow cooker as you go.
Cook Vegetables
In the same skillet, add carrots and onion. Cook until the onion is translucent.
Add minced garlic and cook 1 more minute.
Deglaze with Wine
Pour in the red wine, scraping up browned bits from the skillet.
Let it simmer for a few minutes.
Transfer to Slow Cooker
Pour the wine and vegetables into the slow cooker.
Stir in beef broth, tomato paste, thyme, and bay leaf.
Add Potatoes
Place halved baby potatoes on top.
Slow Cook
Cover and cook on LOW for 8–10 hours, or until beef is tender.
Thicken the Sauce
About 30 minutes before serving, mix flour and butter into a smooth paste.
Stir into the slow cooker to thicken.
Finish and Serve
Remove the bay leaf.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley.
Variations & Tips
✅ Add Mushrooms: Stir in sliced mushrooms for extra earthiness.
✅ Adjust Thickness: Use more flour-butter paste if you prefer a thicker sauce.
✅ Lighten It Up: Substitute part of the wine with extra beef broth.
✅ Potato Swap: Use regular potatoes cut into chunks if you don’t have baby potatoes.
✅ Gluten-Free: Use cornstarch slurry instead of flour to thicken.
Serving Suggestions:
Serve with crusty bread to soak up the sauce.
A simple green salad adds a refreshing contrast.
Pair with a glass of the same wine used in cooking.
Directions
Prepare the Beef
Season beef cubes with salt and pepper.
Brown the Beef
Heat olive oil in a large skillet over medium-high heat.
Brown the beef in batches, transferring each batch to the slow cooker as you go.
Cook Vegetables
In the same skillet, add carrots and onion. Cook until the onion is translucent.
Add minced garlic and cook 1 more minute.
Deglaze with Wine
Pour in the red wine, scraping up browned bits from the skillet.
Let it simmer for a few minutes.
Transfer to Slow Cooker
Pour the wine and vegetables into the slow cooker.
Stir in beef broth, tomato paste, thyme, and bay leaf.
Add Potatoes
Place halved baby potatoes on top.
Slow Cook
Cover and cook on LOW for 8–10 hours, or until beef is tender.
Thicken the Sauce
About 30 minutes before serving, mix flour and butter into a smooth paste.
Stir into the slow cooker to thicken.
Finish and Serve
Remove the bay leaf.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley.
Variations & Tips
✅ Add Mushrooms: Stir in sliced mushrooms for extra earthiness.
✅ Adjust Thickness: Use more flour-butter paste if you prefer a thicker sauce.
✅ Lighten It Up: Substitute part of the wine with extra beef broth.
✅ Potato Swap: Use regular potatoes cut into chunks if you don’t have baby potatoes.
✅ Gluten-Free: Use cornstarch slurry instead of flour to thicken.
Serving Suggestions:
Serve with crusty bread to soak up the sauce.
A simple green salad adds a refreshing contrast.
Pair with a glass of the same wine used in cooking.
