Ingredients for Beef In Red Wine Gravy
- 1.5 lbs beef chuck roast
- 1 large onion, roughly chopped
- 3/4 cup beef broth (1/2 cup for initial cooking, 1/4 cup for gravy)
- 1 bottle (750ml) dry red wine
- Not used in recipe.
- 2 cloves minced garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt to taste
- Pepper to taste
- 2 tablespoons all-purpose flour
- Fresh parsley for garnish (optional)
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How to Make Beef In Red Wine Gravy
- Trim excess fat from 1.5 lbs beef chuck roast and cut into 1-inch cubes.
- In a slow cooker, combine the beef cubes with 1 large onion, roughly chopped.
- Pour in 1 bottle (750ml) of dry red wine and 1/2 cup beef broth. Add 2 cloves of minced garlic, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and salt and pepper to taste.
- Cook on high for 3-4 hours, or on low for 6-8 hours, or until the beef is fork-tender.
- While the beef cooks, prepare the gravy: In a small bowl, whisk together 2 tablespoons of all-purpose flour and 1/4 cup of cold beef broth until smooth. Set aside.
- Once the beef is cooked, remove approximately 1 cup of the cooking liquid from the slow cooker and set aside.
- Gradually whisk the flour mixture into the reserved cooking liquid, ensuring no lumps form.
- Return the gravy mixture to the slow cooker. Stir well to combine.
- Cover and cook for an additional 15 minutes on low to allow the gravy to thicken.
- Serve hot, garnished with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
7g
Fat
116g
Carbs
1g
