Argentine Malbec Chimichurri Crockpot Beef Tips, FAQ & printable recipe

Tips for success

For the best flavor, let the beef rest for about 10 minutes after shredding before serving; this allows the juices to redistribute and the sauce to thicken slightly.

If the sauce seems too thin, you can simmer it on the stovetop for a few minutes to reduce it further. For a richer sauce, stir in a splash of cream or a knob of butter just before serving.

The chimichurri is best when made at least 30 minutes ahead so the flavors meld, but it can also be made a day in advance.

If you prefer a smoother chimichurri, pulse the ingredients in a food processor; for a more rustic texture, chop everything by hand. Taste and adjust the salt and vinegar before serving, keeping in mind that the beef is already seasoned.

Variations

• Smoky Chipotle Beef: Add 2 chipotle peppers in adobo sauce, minced, along with the beef. The smoky heat will complement the Malbec and add a subtle kick. Reduce the chimichurri to 1/2 cup parsley and add 1 tablespoon chopped fresh oregano.
• Mushroom and Thyme: Sauté 8 ounces sliced cremini mushrooms in butter until golden, then add to the slow cooker with the beef. Replace the rosemary with 2 sprigs of fresh thyme. The mushrooms will soak up the wine and add earthy depth.
• Beef and Root Vegetables: Add 2 carrots, peeled and cut into chunks, and 2 parsnips, peeled and cut into chunks, to the slow cooker with the beef. They will become tender and absorb the wine sauce. Omit the sun-dried tomatoes for a more traditional braise.
• Spicy Chimichurri: Add 1/2 teaspoon red pepper flakes or 1 minced jalapeño to the chimichurri. This adds a pleasant heat that balances the rich beef. For extra brightness, add 1 tablespoon fresh lemon juice to the chimichurri.

Storage and make-ahead

Fridge

Store leftover beef in an airtight container in the refrigerator for up to 4 days. The chimichurri can be refrigerated for up to 3 days.

Freezer

Freeze the beef in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. The chimichurri is not suitable for freezing.

Reheat

Reheat the beef gently in a saucepan over low heat, adding a splash of water or wine to loosen the sauce.

Store leftover beef in an airtight container in the refrigerator for up to 4 days. The chimichurri can be stored separately in a jar or container for up to 3 days. Reheat the beef gently in a saucepan over low heat, adding a splash of water or wine if needed to loosen the sauce.

The beef can be fully cooked and shredded up to 2 days ahead. Let it cool completely, then store in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a little liquid if needed. The chimichurri can also be made ahead and refrigerated for up to 3 days.

Serving ideas

This Malbec-braised beef is traditionally served over creamy mashed potatoes, but it’s equally delicious over polenta, egg noodles, or crusty bread to soak up the sauce.

Spoon the beef and its glaze generously over the base, then top with a spoonful of chimichurri. For a complete meal, add a simple green salad with a vinaigrette to balance the richness.

The chimichurri is the star of the final dish, so don’t be shy with it. Its bright, garlicky, herbaceous flavor cuts through the deep, savory beef and adds a fresh, vibrant note.

For a more elegant presentation, serve the beef in shallow bowls with the chimichurri drizzled over the top, and garnish with a few fresh parsley leaves.

Frequently asked questions

Recipe card

Argentine Malbec Chimichurri Crockpot Beef

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 2 lb beef chuck, cut into large chunks
• 1 1/2 lb boneless beef short ribs
• 1 1/4 cups Argentine Malbec red wine
• 1/2 cup sun-dried tomatoes (not oil-packed)
• 8 cloves garlic, peeled
• 2 sprigs fresh rosemary
• 4 tbsp unsalted butter, cut into pieces
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup fresh flat-leaf parsley, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 tsp kosher salt

Instructions

1. Place the beef chuck and short ribs in the Crockpot. Scatter the sun-dried tomatoes, garlic cloves, and rosemary sprigs over the meat. Pour the Malbec wine over everything, then dot with the butter. Season with salt and pepper.
2. Cover the Crockpot with the lid and set it to LOW. Cook for 8 hours, without lifting the lid, until the beef is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
3. Remove the rosemary sprigs and discard. Using two forks, shred the beef directly in the Crockpot, mixing it with the reduced wine glaze. If the beef is not yet shredding easily, return the lid and cook for another 30 minutes. Let it rest for 3 minutes before slicing.
4. In a small bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, and salt. Stir well to blend. Set aside at room temperature while the beef rests.
5. Spoon the Malbec-braised beef over creamy mashed potatoes. Top each serving with a generous spoonful of chimichurri.

Contains: milk, sulfites

Estimated nutrition per serving

Calories

680

Protein

45 g

Carbohydrates

12 g

Fat

48 g

Automatic estimate from the ingredient list, not laboratory-verified.