Slow Cooker Beef Daube with Walnuts and Red Wine Tips, FAQ & printable recipe

Tips for success

To enhance the depth of the flavor, you can sear the beef chunks in a hot skillet with a small amount of oil before adding them to the slow cooker. This creates a crust on the exterior of the meat that adds an extra layer of complexity to the final sauce. While this step is optional, it is a great way to elevate the dish for special occasions.

If you find that the sauce is too thin once the beef is cooked, you can remove the lid for the final 30 minutes of cooking.

Alternatively, remove the beef and onions with a slotted spoon and set the slow cooker to high for a short time to reduce the liquid further. Whisking in a small amount of cornstarch mixed with cold water can also help thicken the sauce if needed.

Variations

• Mushroom and Walnut Daube: Add 8 ounces of sliced cremini mushrooms during the last hour of cooking. The mushrooms provide an extra layer of earthiness that complements the walnuts and the rich red wine sauce beautifully.
• Herb-Infused Beef Daube: Add two sprigs of fresh thyme and a bay leaf to the slow cooker at the beginning of the process. Remove the herbs before serving to infuse the stew with classic French aromatics.

Storage and make-ahead

Fridge

Keep refrigerated in an airtight container for up to 3 days. Ensure the leftovers are cooled within 2 hours of cooking.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat until the internal temperature reaches at least 165°F (74°C). Add a little broth if the sauce is too thick.

Store any leftovers in an airtight container to maintain freshness and prevent the meat from drying out. Keep the container in the coldest part of your refrigerator. If you plan to store the stew for more than a few days, move it to the freezer immediately after it has cooled to room temperature, ensuring it does not sit out for more than two hours.

This beef daube is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator for 24 hours. Simply cook the recipe as directed, allow it to cool, and store it.

When you are ready to eat, reheat it gently on the stovetop or in the slow cooker until it is piping hot throughout, adding a splash of broth if the sauce has thickened too much.

Serving ideas

Serve this beef daube hot, ideally in wide, shallow bowls that can capture the rich, glossy sauce. It pairs exceptionally well with a side of creamy mashed potatoes, buttery egg noodles, or crusty bread designed for soaking up every drop of the flavorful red wine reduction.

The contrast between the soft beef and the crunchy walnuts is best enjoyed when the dish is served warm.

For a complete meal, consider serving a simple green salad with a sharp vinaigrette to cut through the richness of the stew.

The acidity of the greens balances the depth of the red wine, making for a well-rounded dining experience. Ensure that each serving includes a generous portion of the sauce, as it is the highlight of this slow-cooked preparation.

Frequently asked questions

Recipe card

Slow Cooker Beef Daube with Walnuts and Red Wine

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lb beef chuck roast, cut into chunks
• 2 yellow onions, sliced
• 1/4 cup walnuts, crushed
• 1 cup dry red wine

Instructions

1. Place the beef chunks into the bottom of the slow cooker insert. Distribute the sliced onions evenly over the beef. Sprinkle the crushed walnuts over the onion layer. Pour the red wine over all the ingredients to ensure they are well-moistened.
2. Cover the slow cooker with its lid. Set the device to low heat and cook for 8 hours. Resist the urge to open the lid during the process, as this releases essential heat and steam needed to tenderize the beef. Ensure the meat reaches 145°F (63°C) and let it rest at least 3 minutes before serving.
3. Once cooking is complete, turn off the slow cooker and let the beef rest inside for at least 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness.

Contains: sulfites, tree nuts

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

8 g

Fat

32 g

Fiber

1.5 g

Sugar

3 g

Sodium

120 mg

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