After being stuck with the flu, my lovely wife made the best winter stew to chase away those chills! It will warm your tummy and satisfy your soul with every spoonful. So grab your spoons, gather ’round, and let’s get cookin’!
Ingredients:
- 5 slices bacon, finely chopped
- 3 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1 cup red wine
- 2 cups beef broth
- 1/2 cup tomato sauce
- 1/4 cup soy sauce
- 1/4 cup all-purpose flour
- 3 garlic cloves, finely chopped
- 2 tablespoons fresh thyme, chopped
- 5 medium carrots, sliced
- 1 pound baby potatoes, halved
- 8 ounces fresh mushrooms, sliced
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large skillet, cook the bacon over medium-high heat until crisp. Drain the bacon fat and transfer the bacon to your slow cooker.
- Season the beef with salt and pepper, then sear it in the same skillet over medium-high heat until browned on all sides. Transfer the beef to the slow cooker.
- Add the red wine to the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 1 minute, then pour the wine into the slow cooker.
- Add the beef broth, tomato sauce, soy sauce, flour, garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Stir to combine.
- Cover the slow cooker and cook on low for 7-8 hours, or until the beef is very tender.
- Garnish with fresh parsley before serving.
Tips:
- You can use bone-in beef chuck roast for extra flavor, but be sure to remove the bones before serving.
- If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme.
- Serve the stew with crusty bread, mashed potatoes, or rice.
I hope you enjoy this delicious and hearty winter stew!
