Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes
An elegant beef stew recipe that will please the whole family!
- Prep Time: 20 mins
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Entree, Beef, Stew
- Method: Slow Cooker
- Cuisine: American
- 3 pound boneless beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 2 slices thick bacon, cut into 1/2-inch pieces
- Salt and freshly ground black pepper
- 8–10 shallots, chopped
- 2 tablespoons Cognac
- 2 tablespoons tomato paste
- 2 to 3 cloves garlic, finely chopped, about a tablespoon
- 2 hefty sprigs of thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried marjoram
- 2 cups hearty red wine
- 1 14 1/2-oz can whole, peeled tomatoes
- 2–4 strips orange zest, peel 2 inch pieces with a vegetable peeler
- 1–2 pounds thin carrots, peeled and cut into 2 inch chunks
- 1/4 cup chopped fresh flat-leaf parsley, optional
- Preheat oven to 325º.
- Heat the oil and bacon together in a Dutch oven over medium heat, stirring as needed till the bacon is browned, but not crisp. Remove the bacon to a plate. Season the beef with salt and pepper and brown in batches, then remove to plate with the bacon. Remove all but 1 tablespoon of the fat in the pan (add a bit of olive oil if your pan is dry).
- Add the shallots, season with salt and pepper and cook till soft. Add the brandy cook till it evaporates. Add the tomato paste, garlic, and herbs, stirring to combine and cook for a minute. Add the wine and bring to a boil. Add the tomatoes and juice and break the tomatoes into chunks with spatula. Add the orange zest, and return the beef, bacon and juices to the pot. Finally, add the carrots, bring to a simmer, cover, and place into the oven.
- Cook the stew, stirring every 45 minutes, until the meat is tender, 2 to 3 hours. Before serving, skim off any fat, taste for salt and pepper, and stir in the parsley if using (I sprinkled on for garnish).
!Recipe adapted from Molly Stevens