Slow-Cooker Red Wine Beef Stew

Slow-Cooker Red Wine Beef Stew

  • 2 tsp. Dijon mustard
  • 1 lb. carrots, cut into 2-inch pieces
  • 1 (8-ounce) package cremini mushrooms, halved if large
  • 1 large red onion, cut into wedges
  • 2 large celery ribs, cut into 2-inch pieces
  • 4 cloves garlic, chopped
  • 6 sprigs thyme
  • 1 tbsp. canola oil
  • 3 lb. USDA Premium Choice Angus Chuck Roast, trimmed and cut into 4 pieces
  • Kosher salt and freshly ground black pepper
  • 1/4 c. tomato paste
  • 1 c. dry red wine
  • 1 tbsp. unsalted butter
  • Chopped fresh flat-leaf parsley, for serving

Directions

  1. Whisk together stock, flour, and mustard in a 6-quart slow cooker. Add carrots, mushrooms, onion, celery, garlic, and thyme; stir to combine.
  2. Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper. Cook, turning occasionally, until browned on all sides, 10 to 12 minutes. Remove to slow cooker. Add tomato paste to skillet and cook, stirring, 1 minute. Add wine and cook, scraping up browned bits, 30 seconds; add to slow cooker.
  3. Cover and cook until beef is tender, on low heat 7 to 8 hours or high for 5 to 6 hours.
  4. Discard thyme. Remove beef and shred with 2 forks; return to cooker. Stir in butter.
  5. Top with fresh parsley.
  6. Serve with Art of Bread by Joe’s fresh Ciabatta Bread

Recipe from CountryLiving.com

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