Slow Cooker Braised Beef with Red Wine

Taylor Svetlichny

Braised beef is a classic dinner meal that has been enjoyed for generations and is one of my family’s all time favorites.

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Prep Time 15

Cook Time 8 30

Course Main Course

Servings 6

Ingredients

2 lbs beef chuck roast cut into 2-3” cubes
2 tbsp olive oil
1 onion chopped
4-5 cloves garlic minced
4 celery ribs chopped
4 carrots chopped
2 tbsp tomato paste
2 cups dry red wine
2 cups beef broth
1 tsp thyme dried
3 bay leaves dried
(optional) 1 tbsp brown sugar
salt and pepper to taste

Instructions

Heat the olive oil in a skillet or pot over medium-high heat.
Once the oil is hot, add the beef chuck roast to the pot and cook until browned on all sides, about 5 minutes per side.
Remove the beef from the pot and transfer it to the slow cooker.
In the same pot, add the vegetables (chopped onion, minced garlic, chopped celery, and chopped carrots). Cook until the vegetables are soft, about 8 minutes.
Add tomato paste and stir until well mixed, about 2 minutes.
Add the red wine, beef broth, brown sugar, dried thyme, and bay leaves to the pot. Stir until all ingredients are well combined.
Pour the mixture over the beef in the slow cooker.
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
Once the beef is tender and falling apart, remove it from the slow cooker and transfer it to a serving platter.
Pour liquid into a pot (with vegetables strained if desired) and bring to a simmer, stirring occasionally, until sauce is reduced/thickened. Add salt and pepper to taste.
Pour the reduction sauce over the beef and serve hot.

Notes

When choosing your braising steak, look for a cut of meat that has plenty of marbling. This will ensure that the beef stays moist and tender during the cooking process.
If you don't have a slow-cooker or Dutch oven, you can still make this recipe using a large pot. Simply follow the instructions for searing the beef and sautéing the vegetables, and then transfer everything to a pot. Cover the pot and cook the beef on low heat for 3-4 hours, or until the beef is tender.
My favorite way to serve this recipe is on top of buttery mashed potatoes and with a side of roasted veggies!

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