This Hearty Crockpot Red Wine Braised Beef features tender beef simmered in a rich red wine sauce with veggies. Perfect for a cozy meal, it’s an easy, hands-off recipe that delivers deep, savory flavors with minimal effort.
Why You’ll Love This Recipe
This crockpot red wine braised beef is a hearty, melt-in-your-mouth dish that brings elegance to your table with minimal fuss. The red wine infuses the tender beef with a rich, robust flavor, complemented by earthy vegetables and aromatic herbs, making it perfect for chilly nights or special dinners. The slow cooker does all the work, filling your home with irresistible aromas while you relax. Serve it over mashed potatoes or with crusty bread, and enjoy its versatility and affordability—great for meal prep or impressing guests with a dish that tastes even better as leftovers.
Recipe Tips and Tricks
- Choose Chuck Roast: Opt for chuck roast or stew meat for the tenderest, juiciest results.
- Sear for Depth: Browning the beef adds a rich, caramelized flavor to the braise.
- Deglaze the Pan: Use red wine to scrape up browned bits for a flavor-packed sauce.
- Cut Veggies Evenly: Chop carrots and onions into uniform pieces for consistent cooking.
- Skim Fat: Remove excess fat from the surface after cooking for a cleaner taste.
- Adjust Thickness: Add a cornstarch slurry near the end if you prefer a thicker sauce.
- Low and Slow: Cook on low to develop deep flavors without toughening the beef.
- Fresh Herbs: Stir in parsley or thyme at the end for a bright, fresh finish.
Hearty Crockpot Red Wine Braised Beef
Hearty red wine braised beef, tender and rich, perfect for cozy slow cooker dinners.
Ingredients
- 1 bay leaf
- 1 cup red wine
- 1 large yellow onion, diced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 2 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2.5 lbs beef chuck roast, cut into 1.5-inch cubes
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
Instructions
- Prep the Beef: Pat beef cubes dry with paper towels and season with salt and pepper for a flavorful base.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear beef cubes for 3-4 minutes per side until browned. Transfer to the slow cooker.
- Deglaze the Pan: Pour red wine into the skillet, scraping up browned bits. Pour this into the slow cooker.
- Add Vegetables: Place diced onion, sliced carrots, and minced garlic in the slow cooker, arranging evenly.
- Mix the Base: Stir tomato paste into the beef broth until smooth, then pour over the beef and veggies.
- Season with Herbs: Sprinkle dried thyme and add the bay leaf for aromatic, earthy flavors.
- Cook Low and Slow: Cover and cook on low for 8-10 hours, until beef is tender and flavors meld.
- Skim and Thicken: Remove beef to a plate. Skim excess fat from the sauce. For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water, stir in, and cook on high for 15 minutes.
- Combine and Rest: Return beef to the slow cooker, stirring to coat with sauce. Let rest for 10 minutes.
- Serve and Enjoy: Ladle into bowls and serve over mashed potatoes or with crusty bread for a hearty meal!
Notes
- Use a dry red wine for authentic flavor; substitute with broth if preferred.
- Sear beef in batches to avoid overcrowding for the best browning.
- Cut vegetables uniformly for even cooking.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 396Total Fat 24gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 13gCholesterol 118mgSodium 245mgCarbohydrates 5gFiber 1gSugar 2gProtein 36g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Chuck Roast (2.5 lbs): A marbled cut that becomes fork-tender; cut into 1.5-inch cubes.
- Red Wine (1 cup): A dry red like Cabernet or Merlot adds depth; substitute with broth if needed.
- Carrots (3 medium): Add sweetness and texture; peel and slice into thick rounds.
- Yellow Onion (1 large): Provides savory depth; dice finely for even flavor distribution.
- Garlic (3 cloves): Fresh minced garlic brings aromatic warmth to the dish.
- Beef Broth (2 cups): Low-sodium broth keeps the braise balanced; homemade enhances flavor.
- Tomato Paste (2 tbsp): Adds umami depth; stir in for a concentrated flavor boost.
- Thyme (1 tsp, dried): Infuses earthy, herbal notes; fresh thyme can brighten the dish.
- Bay Leaf (1): Provides subtle flavor; remove before serving to avoid bitterness.
- Olive Oil (1 tbsp): Used for searing, adding richness and aiding browning.
Variations and Substitutions
- Meat Swap: Use beef brisket or short ribs for a different texture; adjust cooking time.
- Wine Alternatives: Substitute red wine with beef broth or grape juice for a non-alcoholic version.
- Vegetable Options: Add parsnips, celery, or potatoes for extra heartiness and variety.
- Broth Swap: Use chicken or vegetable broth for a milder flavor, though beef is richest.
- Herb Variations: Replace thyme with rosemary or oregano for a different profile.
- Spicy Kick: Add a pinch of red pepper flakes or cayenne for subtle heat.
- Gluten-Free: Naturally gluten-free; ensure all ingredients are certified gluten-free.
- Low-Carb: Omit carrots and add mushrooms or extra onions to reduce carbs.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of broth.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
- Reheating: Warm on the stovetop or in the microwave, adding broth to maintain consistency.
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