Slow Cooker Red Wine Beef Stew
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Slow Cooker Red Wine Beef Stew
Category
Soups and Breads
Ingredients
- 3 lb. beef chuck, cut into 2" pieces
- Kosher salt & freshly ground black pepper
- 2 tablespoons Fustini's Rosemary olive oil
- 2/3 cup Fustini's Vinoso red wine vinegar
- 1 cup dry red wine
- 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 cup chopped sun-dried tomatoes
- 4 garlic cloves, minced
- 1 large rosemary sprig
- 2 cups beef broth
- 1 (28-oz.) can of crushed tomatoes
- freshly chopped parsley, for garnish
Ingredients
Directions
- In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper.
- In a large skillet over medium-high heat, heat olive oil. Sear meat on all sides until golden brown with a crust, working in batches if necessary, for about 10 minutes. Transfer meat to slow cooker. (if your slow cooker has this option, even better!)
- Add balsamic and scrape the 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.
- Add potatoes, carrots, celery, onions, sun-dried tomatoes, garlic, rosemary, beef broth, and crushed tomatoes to the slow cooker. Season with salt and cook on high until meat is tender 4 to 5 hours. Remove the stalk of rosemary. Garnish with parsley before serving.
Recipe Note
This is a great recipe to modify with additional vegetables. Perfect for chilly weekends. Adapted from delish.com