After a day when time feels like it slipped through your fingers, few things are as inviting as a meal that’s waiting for you. Slow Cooker Beef Chunks deliver that kind of comfort—tender, aromatic, and full of deep flavors that unfold with each bite. It’s the kind of dish that slows everything down, reminding you to savor the moment.
I remember one evening when I was juggling a million things and barely had time to breathe. I tossed the beef chunks and vegetables into the slow cooker before heading out, not really sure how it would turn out. When I came back hours later, the smell alone was enough to make me forget the chaos. The beef was so tender it practically fell apart, soaked in a broth rich with hints of red wine and herbs. I sat there, fork in hand, a little distracted by my phone buzzing, but fully content with that first warm bite. It wasn’t fancy, but it was exactly what I needed.
- Hands-off cooking means you can get on with your day while flavors develop slowly.
- The beef chunks become incredibly tender, but the cooking time means you need to plan ahead—no last-minute dinners here.
- Rich, hearty broth and aromatic vegetables bring a depth that feels like a warm hug in a bowl.
- Simple ingredients come together in a way that feels both rustic and satisfying.
If you’re a bit hesitant about slow cooker meals, this one is forgiving. It’s hard to mess up, and the long cook time just deepens the flavor. Plus, leftovers reheat beautifully, so you get to enjoy that cozy feeling all over again.
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Slow Cooker Beef Chunks
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
Tender and flavorful slow cooker beef chunks simmered to perfection with aromatic vegetables and rich broth, perfect for a comforting meal.
Ingredients
2 pounds beef chuck, cut into 1.5-inch chunks
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
3 medium carrots, peeled and sliced into 1/2-inch pieces
2 stalks celery, sliced into 1/2-inch pieces
1 cup beef broth
1/2 cup red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt, 1 teaspoon
Black pepper, 1/2 teaspoon
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef chunks in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add chopped onion and cook for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer onion and garlic to the slow cooker.
Add sliced carrots and celery to the slow cooker.
Pour beef broth and red wine into the slow cooker.
Stir in tomato paste, dried thyme, dried rosemary, salt, and black pepper.
Add the bay leaf.
Cover and cook on low for 6 hours, or until beef is tender.
Remove bay leaf before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Don’t worry about fancy tools—just a slow cooker and a skillet to brown the meat will do. I usually serve this with crusty bread or over mashed potatoes; both soak up the broth perfectly. Sometimes I add a splash of extra wine or switch up the herbs depending on what’s in my pantry, but honestly, the original combo feels just right. If you want to experiment, tossing in mushrooms or swapping celery for parsnips might add a new twist, though I haven’t tested those variations extensively.
FAQ
Can I skip browning the beef? You can, but browning adds a deeper flavor that’s worth the extra step.
Is red wine necessary? It really enhances the dish, but if you don’t have any, extra beef broth works as a substitute.
How long does it keep? Leftovers last about three days in the fridge or up to three months in the freezer.
Slow Cooker Beef Chunks are a gentle reminder that some of the best meals come from patience and simple ingredients. Give it a try—you might find yourself looking forward to those slow, cozy dinners.