Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 pounds cubed beef stew meat
- 1 teaspoon chopped garlic
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon cracked black pepper
- 2 cups water
- 1 cup dry red wine (such as Carlo Rossi Paisano®)
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 1 (.75 ounce) package dry brown gravy mix
- 1 teaspoon kosher salt
What Makes This Dish So Tasty
Chef Tips
- Make sure your pan is hot before adding the beef to get a nice sear.
- Avoid overcrowding the pan to ensure even cooking and browning.
Step 1
Heat some olive oil in a large skillet over high heat. Toss in the chopped onion and cook, stirring occasionally, until it’s nicely browned—this should take about 15 minutes. Next, add the beef, garlic, and both types of pepper to the skillet. Keep cooking and stirring until the beef is browned and the garlic turns golden, which will take around 10 minutes.
Step 2
While that’s cooking, mix together the water, red wine, soy sauce, and Worcestershire sauce in your slow cooker. Stir in the brown gravy mix and kosher salt until everything dissolves. Once the beef and onions are ready, transfer them to the slow cooker and give it all a good stir.
Step 3
Set the slow cooker to High and let it cook until it’s almost boiling, about an hour. Then, turn the heat down to Low and let it go for another hour or so, until the beef is tender and the sauce has thickened nicely.
