Description
A rich slow cooked beef dish made with tender beef chuck, carrots, mushrooms, onions, garlic, tomato paste, herbs, grape juice, and broth. This version brings deep comforting flavor with a silky sauce and melt in your mouth texture.
Ingredients
2 lbs beef chuck cut into 1 inch cubes
1 cup Welch’s Red Grape Juice or RW Knudsen Just Concord Grape
2 cups beef broth
1 medium onion chopped
4 cloves garlic minced
2 cups carrots sliced
2 cups mushrooms quartered
2 tbsp tomato paste
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley for garnish
Instructions
Heat olive oil in a skillet and brown the beef on all sides then transfer to the slow cooker.
Add onions and garlic to the skillet cook until softened then add them to the slow cooker.
Add carrots mushrooms grape juice beef broth tomato paste thyme bay leaf salt and pepper then stir gently to blend.
Cover and cook on low for 8 hours or on high for 4 hours until the beef becomes tender and the sauce thickens naturally.
Remove the bay leaf garnish with parsley and serve with mashed potatoes or soft sandwich bread.
Notes
Beef chuck is ideal because it becomes tender during slow cooking. Brown the beef in batches to build deeper flavor. Tomato paste enriches the sauce and helps it cling to the meat. If extra thickness is desired uncover the slow cooker during the last part of cooking or whisk a small amount of cornstarch into broth before adding. Leftovers keep well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American