2 lbs (900 g) beef chuck or stew meat, cut into 2-inch chunks

3 tbsp olive oil

Salt and freshly ground black pepper, to taste

1 onion, chopped

3 cloves garlic, minced

2 carrots, peeled and sliced

2 cups red wine (Burgundy or Pinot Noir)

2 cups beef broth

1 tbsp tomato paste

2 tsp dried thyme

2 bay leaves

1 tsp sugar (optional, to balance acidity)

1 tbsp Worcestershire sauce (optional, for depth of flavor)

1 cup pearl onions (fresh or frozen, peeled)

1 cup button or cremini mushrooms, quartered

2 tbsp butter

2 tbsp all-purpose flour (or cornstarch for gluten-free, optional)

1 tbsp fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season beef with salt and pepper, then brown in batches until seared on all sides. Remove and set aside.
Add remaining olive oil to the skillet. Sauté onion for 3–4 minutes, then add garlic and carrots. Cook for 2 minutes.
Pour in the red wine, scraping up browned bits. Simmer 2–3 minutes.
Transfer wine and vegetables to a slow cooker. Add beef broth, tomato paste, thyme, bay leaves, sugar (if using), and Worcestershire sauce. Stir well.
Return browned beef to the slow cooker, coating in the sauce. Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender.
About 30 minutes before serving, sauté pearl onions and mushrooms in butter until golden. Set aside.
Remove bay leaves from the slow cooker. For a thicker sauce, whisk flour or cornstarch with cold water and stir into the stew. Cook on high 10–15 minutes until thickened.
Stir in onions and mushrooms. Adjust seasoning with salt and pepper.
Serve hot, garnished with fresh parsley, alongside mashed potatoes, buttered noodles, or crusty bread.

Use pancetta or bacon for added smokiness.
Swap mushrooms for wild varieties like shiitake for deeper flavor.
Marinate the beef overnight in wine and herbs for extra richness.
Cook in a Dutch oven in the oven at 325°F for 2.5–3 hours as an alternative to slow cooking.
For a gluten-free version, use cornstarch instead of flour to thicken the sauce.