Savory Slow-Cooked Beef Chuck with Red Wine Reduction
Experience the rich, hearty flavors of this Savory Slow-Cooked Beef Chuck with Red Wine Reduction. The tender beef, slow-cooked to perfection, is marinated in robust red wine and paired with a medley of pearl onions and mushrooms, all enhanced by the smoky goodness of crispy bacon. This dish is perfect for cozy family dinners or special occasions. Serve it generously over creamy mashed potatoes or egg noodles for an unforgettable comfort meal. Let your slow cooker do all the work while you savor the delightful aromas that fill your home.
6
Servings
533
Calories
11
Ingredients
Ingredients
beef chuck roast
2.5-3 lbs (cut into 2-inch pieces)
red wine
1.5 cups (for marinating)
canned beef consomme
20 ounces (2 cans (10.5 oz each))
frozen pearl onions
1.5 cups (no preparation needed)
sliced mushrooms
8 ounces (no preparation needed)
bacon
10 slices (chopped)
all-purpose flour
1/2 cup (for coating the beef)
pepper
3/4 teaspoon (for seasoning)
onion powder
1/2 teaspoon (for seasoning)
garlic powder
1/2 teaspoon (for seasoning)
dried thyme
1 teaspoon (for seasoning)
Instructions
1
In a resealable plastic bag, marinate the beef pieces in red wine in the refrigerator for up to 24 hours, turning the bag occasionally to ensure even coverage.
2
After marinating, drain the beef, reserving the marinade. Pat the beef dry with paper towels.
3
Set your slow cooker to high heat and pour in the beef consomme, followed by the frozen pearl onions and sliced mushrooms.
4
In a large skillet over medium heat, cook the chopped bacon for 3-5 minutes until it turns crispy. Remove the bacon and let it drain on paper towels, reserving the drippings in the skillet.
5
Add the cooked bacon to the slow cooker with the other ingredients.
6
In a large bag, combine the flour, pepper, onion powder, and garlic powder. Add the beef pieces to the bag and shake to coat them evenly with the flour mixture. Set aside the reserved flour mixture after removing the beef.
7
In batches, sear the floured beef in the reserved bacon drippings over medium-high heat for 3-5 minutes, or until browned on all sides. Once browned, transfer the beef to the slow cooker.
8
In the skillet, add the reserved flour mixture to the drippings and cook over medium heat for 1 minute while stirring. Gradually add 1 cup of the reserved marinade and bring the mixture to a boil, scraping up any browned bits from the skillet bottom.
9
Pour the sauce over the ingredients in the slow cooker. Add the remaining marinade and the dried thyme.
10
Cover the slow cooker and cook on low heat for 7-9 hours, or until the beef is fork-tender.
11
Once cooked, carefully remove the beef and vegetables from the slow cooker. Pour the remaining liquid into a large skillet and boil over high heat for 3 minutes, or until slightly thickened. Serve the sauce over the beef and vegetables.
Nutrition Information
27g
Fat
16g
Carbs
48g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in this recipe?
The recipe uses 2.5 to 3 lbs of beef chuck roast, cut into 2-inch pieces.
How long should the beef be marinated?
The beef should be marinated in red wine in the refrigerator for up to 24 hours.
What type of wine is recommended for the marinade?
The recipe calls for 1.5 cups of red wine to marinate the beef and build the sauce.
Can I cook this recipe on high heat in the slow cooker?
While the initial setup involves high heat for the consomme, the main cooking process is recommended on low heat for 7-9 hours.
How many servings does this recipe yield?
This recipe yields 6 servings.
What are the nutritional values per serving?
Each serving contains approximately 533 calories, 27g of fat, 16g of carbohydrates, and 48g of protein.
Do I need to sear the beef before putting it in the slow cooker?
Yes, you should sear the floured beef in bacon drippings for 3-5 minutes until browned on all sides before transferring to the slow cooker.
How do I prepare the bacon for this dish?
Chop 10 slices of bacon and cook them in a skillet for 3-5 minutes until crispy, reserving the drippings for searing the beef.
What kind of onions are used in this recipe?
The recipe uses 1.5 cups of frozen pearl onions, which require no preparation.
What spices are included in the flour coating?
The coating mixture consists of 1/2 cup all-purpose flour, 3/4 teaspoon pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder.
What is the purpose of the beef consomme?
Beef consomme acts as the primary cooking liquid, providing deep savory flavor to the beef and vegetables.
Should the mushrooms be cooked before adding to the slow cooker?
No, the 8 ounces of sliced mushrooms can be added directly to the slow cooker without prior cooking.
How is the red wine reduction sauce finished?
After slow cooking, the liquid is boiled in a large skillet over high heat for 3 minutes until slightly thickened.
What should I serve with the slow-cooked beef?
It is recommended to serve the beef and sauce over creamy mashed potatoes or egg noodles.
Is there any thyme in this recipe?
Yes, 1 teaspoon of dried thyme is added to the slow cooker for seasoning.
Can I use the marinade after the beef is removed?
Yes, the reserved marinade is used to deglaze the skillet and is then added to the slow cooker.
How do I know when the beef is finished cooking?
The beef is ready when it is fork-tender, which typically takes 7-9 hours on low heat.
What is the total number of ingredients?
The recipe contains 11 main ingredients.
What is the role of the leftover flour mixture?
The reserved flour mixture is cooked in bacon drippings for 1 minute to create a roux before adding the marinade.
Is this recipe considered comfort food?
Yes, it is tagged as a comfort food, hearty family meal, and easy dinner.
Does the recipe contain any sugar?
The provided nutritional data does not list any sugar content.
What should I do with the crispy bacon pieces?
The cooked bacon pieces are added directly to the slow cooker with the other ingredients.
How much pepper is used for seasoning?
The recipe calls for 3/4 teaspoon of pepper.
Is the beef chuck roast trimmed before cooking?
The recipe specifies cutting it into 2-inch pieces, but does not explicitly mention trimming fat.
Can I use fresh pearl onions?
While the recipe specifies frozen, you can use fresh pearl onions if they are peeled first.
What size cans of beef consomme are needed?
You will need two 10.5-ounce cans, totaling roughly 20-21 ounces.
How is the beef dried after marinating?
After draining the marinade, you should pat the beef dry with paper towels to ensure a good sear.
Is there any fiber in this meal?
The provided nutritional information does not specify a fiber count.
What is the serving size for this dish?
The serving size is not specified, but the total recipe makes 6 servings.
Why is the sauce boiled at the end?
Boiling the liquid for 3 minutes at the end helps reduce and thicken it into a rich sauce.