Ingredients and Weight:
- 3 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 1 cup dry red wine
- 1 cup beef broth
- 1/2 cup tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 bay leaf
- 1/2 cup pitted and halved Kalamata olives
- 1/4 cup chopped fresh parsley
Preparation Time:
Cooking Time:
- 8-10 hours on low or 4-6 hours on high
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the beef cubes, onion, carrots, garlic, red wine, beef broth, tomato paste, oregano, thyme, and bay leaf. Toss to coat.
- Transfer the mixture to a slow cooker.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is tender and falling apart.
- Stir in the olives and parsley and cook for an additional 15 minutes.
- Serve over mashed potatoes, rice, or pasta.
Nutritional Information:
(Per serving)
- Calories: 450
- Protein: 35 grams
- Carbohydrates: 30 grams
- Fat: 20 grams
Dish Characteristics:
- Tender and flavorful beef
- Rich and savory sauce
- Hearty and comforting
- Can be made ahead of time
User Comments:
- "This dish was absolutely delicious! The beef melted in my mouth and the sauce was so flavorful."
- "I loved the combination of the red wine, tomato paste, and herbs. It gave the dish a really complex flavor."
- "I served this over mashed potatoes and it was the perfect comfort food for a cold night."
- "I made this dish for a dinner party and everyone raved about it. It was a real crowd-pleaser!"
- "I'm not a huge fan of beef, but I really enjoyed this dish. The sauce was so good that I didn't even miss the meat."
Special Precautions and Tips:
- If you don't have a slow cooker, you can make this dish in a Dutch oven on the stovetop over low heat.
- If you want a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water) to the slow cooker in the last 30 minutes of cooking.
- Serve with a crusty bread to soak up all the delicious sauce.
