Imagine coming home to the smell of slow-cooked beef simmering in a rich, slightly spicy sauce. That’s what you get with this slow-cooker Beef Trinchado, which is perfect for busy weekdays or relaxed weekends.
With just a little prep and a few simple ingredients, your slow cooker does the rest. The result? Tender beef in a flavorful sauce that tastes like you spent hours in the kitchen.
Beef Trinchado is a classic South African dish with Portuguese roots. It’s known for its bold flavors—a mix of savory, spicy, and creamy. It’s the kind of meal that will have your family running to the table. Once you’ve tried it, it’s certain to become a regular in your meal plan.
Tender Slow Cooker Beef Trinchado Recipe
The beauty of Beef Trinchado lies in its rich, layered flavors. The beef becomes incredibly tender as it slowly cooks, soaking up the bold tastes of Worcestershire sauce, red wine, garlic, and a touch of chili. The heavy cream and fresh, zesty kick of lemon zest add to this dish, making it incredibly delicious.
This dish is great served on its own, but it also pairs great with a fresh, crisp side like homemade coleslaw or a roasted tomato pasta salad. And if you’re in the mood for a great dinner, serve it with some warm, buttery homemade focaccia to soak up the rich, flavorful sauce.
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📖 Recipe
RECIPE CARD
Ingredients
- 2 pound chuck roast, cut into 1 x 1-inch chunks
- 2 tablespoons all-purpose flour
- ½ teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 red chili pepper, finely chopped (remove seeds
- 5 cloves garlic, squeezed
- 3 tablespoons Worcestershire sauce
- 1 ¼ cups beef broth
- 1 ¼ cup red wine, Merlot or Shiraz
- 1 tablespoon tomato paste
- 2 teaspoons sugar
- 3 bay leaves
- ⅔ cup heavy cream
- 1 lemon, zest, organic
Garnish
- 1 tablespoon Fresh Parsley, chopped
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Mix the beef chunks with the flour, pepper, and salt in a large bowl.2 pound chuck roast, 2 tablespoons all-purpose flour, ½ teaspoon ground black pepper, 1 teaspoon sea salt
- Add the butter, onion, garlic, red chili pepper, Worcestershire sauce, tomato paste, sugar, red wine, and beef broth to the slow cooker. Stir well.2 tablespoons butter, 1 onion, 1 red chili pepper, 5 cloves garlic, 3 tablespoons Worcestershire sauce, 1 ¼ cups beef broth, 1 ¼ cup red wine, 1 tablespoon tomato paste, 2 teaspoons sugar
- Add the beef to the slow cooker.
- Place the bay leaves on top.3 bay leaves
- Cover the slow cooker with the lid.
- Cook on low for 6–8 hours, until the beef is tender.
- Stir in the heavy cream. Let it warm for another 30 minutes.⅔ cup heavy cream
- Grate the lemon zest over the beef Trinchado and stir well.1 lemon
- Taste and add extra salt and pepper if needed.
Serve
- Spoon the beef Trinchado onto a large serving dish. Sprinkle with fresh parsley for extra flavor and some color.1 tablespoon Fresh Parsley
Notes
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
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