Season the beef cubes with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches, transferring to the slow cooker as they are done.
In the same skillet, add carrots and onion. Cook until the onion is translucent, then add garlic and cook for another minute.
Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for a few minutes.
Transfer the wine and vegetable mixture to the slow cooker.
Add beef broth, tomato paste, thyme, and bay leaf to the slow cooker. Stir to combine.
Add the halved baby potatoes to the slow cooker.
Cover and cook on low for 8-10 hours, or until the beef is tender.
About 30 minutes before serving, mix the flour and butter to form a paste. Stir it into the slow cooker to thicken the sauce.
Remove the bay leaf, adjust seasoning with salt and pepper if needed, and serve hot, garnished with fresh parsley.
Variations & Tips
For a different twist, you can add mushrooms to the dish for an earthy flavor. If you prefer a thicker sauce, you can increase the amount of flour and butter paste. For a lighter version, substitute some of the red wine with additional beef broth. If you don’t have baby potatoes, regular potatoes cut into chunks will work just as well. For a gluten-free option, use cornstarch instead of flour to thicken the sauce.
ADVERTISEMENT
