Slow Cooked Beef In Red Wine

Name: Slow Cooked Beef In Red Wine
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Yield: 15
Cuisine: French
Ingredients: 1000 g Beef chuck or brisket, cut into 2-inch chunks; 1 large Yellow onion, thinly sliced; 2 stalks Celery stalks with leaves, finely sliced; 2 cloves Garlic cloves, thinly sliced; 1 large Carrot, diced; 1 tbsp Tomato paste; 375 ml Red wine, good quality; 1 cup Green peas, fresh or frozen; Salt; Black pepper; ¼ cup Fresh parsley, leaves roughly chopped

Recipe GLPR14e1fc11f0c1a9

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French

Main Course

330 min

125 cal

Servings: 15

Slow Cooker

Stovetop

Tender chunks of beef braised slowly in red wine with aromatic vegetables and fresh herbs. This classic comfort dish develops deep, rich flavors as the beef becomes melt-in-your-mouth tender. Perfect for serving to a crowd and even better the next day as flavors continue to meld.

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Ingredients

1000 g Beef chuck or brisket, cut into 2-inch chunks

1 large Yellow onion, thinly sliced

2 stalks Celery stalks with leaves, finely sliced

2 cloves Garlic cloves, thinly sliced

1 large Carrot, diced

1 tbsp Tomato paste

375 ml Red wine, good quality

1 cup Green peas, fresh or frozen

Salt

Black pepper

¼ cup Fresh parsley, leaves roughly chopped

Directions

Pat the beef chunks dry with paper towels. Season generously with salt and black pepper on all sides.
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides until a deep crust forms, about 3-4 minutes per batch. Transfer browned beef to a plate.
In the same pot, add the sliced onion and celery. Cook, stirring occasionally, until the vegetables begin to soften and release their moisture, about 5 minutes.
Add the sliced garlic and diced carrot to the pot. Cook for another 2 minutes, stirring to combine with the other vegetables.
Stir in the tomato paste and cook for 1 minute, stirring constantly to coat the vegetables.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Return the browned beef and any accumulated juices to the pot.
Bring the liquid to a gentle simmer. Cover the pot with a lid and transfer to a 300°F oven, or continue simmering on the stovetop on low heat.
Cook for 3 to 3.5 hours, stirring occasionally, until the beef is very tender and breaks apart easily with a fork.
Stir in the green peas and cook, uncovered, for an additional 10 minutes until the peas are heated through.
Taste the braising liquid and adjust seasoning with additional salt and pepper as needed. Garnish with fresh chopped parsley just before serving.

Comments

Grocery List Plus Editorial Staff4.75

Every ingredient is stocked at any Charlotte grocer without a special trip—beef chuck, aromatics, tomato paste, and frozen peas are all basics. The real work is the 5+ hour total time including an unstated hour of browning and prep, so expect a weekend project, not a weeknight dinner, though the actual hands-on time is under 15 minutes. At roughly $2.50 per serving for a substantial braise, this is genuinely affordable, and it reheats flawlessly for three or four days of leftovers. The only caveat is that this recipe demands advance planning and a slow cooker or low oven; it's not spontaneous, and the long cook time means you cannot smell or taste it until the end.