Slow Cooker Beef in Red Wine
Slow Cooker Beef in Red Wine
Ingredients
- 8 to 12 baby potatoes (or 4 medium potatoes, peeled and halved)
- 4 carrots, halved lengthwise
- 3 1/2 lb (1.6 kg) boneless beef blade roast, cut into large 1.5-inch (4 cm) cubes
- 2 tbsp (30 ml) olive oil
- 2 onions, quartered
- 4 garlic cloves, halved
- 2 tbsp unbleached all-purpose flour
- 1 cup (250 ml) red wine
- 1 cup (250 ml) chicken broth
- 1 can (14 oz/398 ml) diced tomatoes
- 3 thyme sprigs
Instructions
- Place the potatoes and carrots in a slow cooker.
- In a large skillet over medium-high heat, brown the cubes of meat on all sides in the oil. Season with salt and pepper. Transfer to the slow cooker.
- In the same skillet, brown the onions and garlic. Add more oil as needed. Sprinkle with the flour and continue to cook for 1 minute while stirring. Add the wine and bring to a boil while stirring. Pour the mixture into the slow cooker. Stir in the broth, tomatoes and thyme.
- Cover and cook on High for 6 hours or on Low for 8 hours just until the meat is fork-tender.
- Remove and compost the thyme sprigs. Adjust the seasoning.
Slow Cooker Beef in Red Wine