Slow Cooker Beef with Parsnips, Pearl Onions and Gentle Red Wine Cocoa Sauce

Name: Slow Cooker Beef with Parsnips, Pearl Onions and Gentle Red Wine Cocoa Sauce
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 6
Cuisine: Fusión europea
Ingredients: 2 lb beef stew meat, cubed; 1.1 lb parsnips; 10.5 oz pearl onions; 9 oz carrots; 1 tbsp garlic; 2 tbsp tomato paste; 1 cup red wine; 1 1/2 cups beef broth; 1 tbsp Worcestershire sauce; 2 tsp unsweetened cocoa powder; 2 leaves bay leaves; 1 tbsp fresh thyme; 1 1/4 tsp salt; 1 tsp black pepper; 3 tbsp all-purpose flour; 2 tbsp olive oil; 2 tsp red wine vinegar; 2 tbsp fresh parsley

An original slow-cooked stew with tender beef cubes, sweet parsnips and pearl onions in a velvety sauce of red wine, tomato and a hint of unsweetened cocoa for depth without overpowering the dish.

20 minPrep

420 minCook

440 minTotal

6Servings

High Protein

Ingredients

Adjust servings

900 g beef stew meat, cubed (without exceso of grasa)
500 g parsnips (peladas and cut en trozos large)
300 g pearl onions (peladas)
250 g carrots (sliced gruesas)
15 g garlic (chopped, unos 4 cloves)
30 g tomato paste
240 ml red wine (dry)
360 ml beef broth
15 ml Worcestershire sauce
5 g unsweetened cocoa powder
2 unit bay leaves
8 g fresh thyme (more a poco for servir if desired)
8 g salt (ajustar to taste)
3 g black pepper (freshly ground)
24 g all-purpose flour (for enharinar the carne)
30 ml olive oil
10 ml red wine vinegar (for terminar)
10 g fresh parsley (chopped for servir)

Nutrition facts

per serving

412 kcal

Calories

38 g

Protein

19 g

Carbs

18 g

Fat

4 g

Fiber

15 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenFishSulfites

Instructions

1
1. Pat the beef dry with paper towels and toss it with the all-purpose flour, 1 teaspoon of the salt, and the black pepper until lightly coated.
2
2. Heat a large skillet over medium-high heat and add the olive oil. Brown the beef in batches for 6-8 minutes total, turning to sear several sides. Transfer it to the slow cooker.
3
3. In the same skillet, add the garlic and tomato paste. Cook for 1 minute, stirring, until the paste darkens slightly.
4
4. Pour in the red wine and scrape up the browned bits from the pan. Add the beef broth, Worcestershire sauce, cocoa powder, bay leaves, and fresh thyme. Cook for 2 minutes until well combined.
5
5. Place the parsnips, pearl onions, and carrots in the slow cooker around the beef. Pour the hot red wine cocoa sauce over everything.
6
6. Cover and cook on low for 7 hours, until the beef is very tender. If your model allows a holding setting for serving, keep the stew above 140 °F / 60 °C once cooked.
7
7. Remove the bay leaves. Taste the sauce and adjust with the remaining salt if needed. Add the red wine vinegar and stir gently to brighten the flavor.
8
8. Let it rest for 5 minutes with the slow cooker turned off. Serve the beef with the vegetables, spooning sauce over the top and finishing with chopped fresh parsley and a little extra thyme if desired.

Chef tips

For a thicker sauce, uncover the slow cooker for the last 20-30 minutes, or blend 2 ladles of vegetables and sauce and stir it back into the stew. Browning the beef well gives the finished dish deeper flavor.

Substitutions

You can swap the parsnips for turnips or extra carrots. If you prefer not to use wine, replace it with the same amount of additional broth and add 1 extra tablespoon of red wine vinegar at the end. Thyme can be replaced with a smaller amount of rosemary.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon
Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
View on Amazon