A hearty and comforting dish, perfect for a cozy night in. The beef is slow-cooked until tender and then combined with a creamy cheese sauce.
Ingredients:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 cup red wine
- 1 tablespoon Worcestershire sauce
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions:
- Brown the beef: In a large skillet over medium-high heat, brown the beef on all sides. Remove from the skillet and set aside.
- Sauté vegetables: In the same skillet, sauté the onion, carrots, celery, and garlic until softened.
- Combine ingredients: Place the browned beef, sautéed vegetables, thyme, rosemary, salt, and pepper in a slow cooker. Pour in the beef broth, red wine, and Worcestershire sauce.
- Cook: Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, or until the beef is tender.
- Make the sauce: In a separate saucepan, whisk together the flour and milk until smooth. Bring to a simmer over medium heat, stirring constantly, until thickened.
- Combine sauce and beef: Stir the cheese sauce into the slow cooker with the beef. Cook for an additional 5 minutes, or until the cheese is melted and combined.
- Serve: Serve hot with your favorite sides, such as mashed potatoes or crusty bread.
Enjoy!