Slow-Cooked Beef with Red Wine
- prep time 0 min
- total time 0 min
- serves 0
8 small new potatoes (or 4 medium potatoes, peeled and halved)
4 carrots, peeled and halved lengthwise
3 ½ pounds boneless beef blade roast, cut into 1.5 inch cubes
2 tablespoons olive oil
2 onions, cut into wedges
4 cloves garlic, peeled and halved
2 tablespoons flour
1 cup red wine
1 ½ cups chicken broth
1 ½ cups canned diced tomatoes
3 branches fresh thyme
Salt and pepper
1. Place the potatoes and carrots in the slow cooker. Set aside.
2. In a large skillet over medium-high heat, brown the meat in the oil. Season with salt and pepper. Place in the slow cooker.
3. In the same skillet over medium heat, brown the onions and garlic. Add oil if necessary. Dust with flour and cook for 1 more minute. Add the wine and bring to a boil while stirring. Transfer the mixture to the slow cooker and add the broth, tomatoes and thyme. Cover and cook until the meat is easily cut with a fork, about 6 hours with the cooker set to high or 8 hours with the cooker set to low. Remove the thyme. Adjust the seasoning. Note You can also cook this dish in an oven preheated to 150°C (275°F). Cook for 4 to 5 hours.