Name: Slow-Cooker Red Wine Beef Stew
Prep time: 20 min
Total time: 4 h 40 min
Yield: 8 serving(s)
Ingredients: 3 lb. beef chuck, cut into 2" pieces; Kosher salt; Freshly ground black pepper; 2 tbsp. extra-virgin olive oil; 2 tbsp. butter; 1 2/3 c. dry red wine; 1 tbsp. tomato paste; 2 Yukon Gold potatoes, cut into 1" cubes; 3 carrots, chopped into 1" pieces; 3 celery stalks, chopped into 1" pieces; 2 onions, chopped into quarters; 1 c. chopped sun-dried tomatoes; 4 cloves garlic, minced; 1 large rosemary sprig; 2 c. low-sodium beef broth; 1 (28-oz.) can crushed tomatoes; Freshly chopped parsley, for garnish

Step 1In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper.

Step 2In a large skillet over medium-high heat, heat oil. Sear meat on all sides until golden brown with a crust, working in batches if necessary, about 10 minutes. Transfer meat to slow cooker.

Step 3Add butter and scrape pan with a wooden spoon to loosen all browned meat bits. Stir in red wine and tomato paste; simmer for 1 minute, then transfer to slow cooker.

Step 4Add potatoes, carrots, celery, onions, sun-dried tomatoes, garlic, rosemary, beef broth, and crushed tomatoes to slow cooker. Season with salt and cook on high until meat is tender, 4 to 5 hours.

Step 5Remove stalk of rosemary. Garnish with parsley before serving.

Slow-Cooker Red Wine Beef Stew

Ingredients

Directions

Super Slow-Cooker Ideas