Slow-Cooker Red Wine Beef Stew

By lorik

Ingredients

• 1 1/2 lb. beef chuck, cut into 2" pieces
• kosher salt
• Freshly ground black pepper
• extra-virgin olive oil
• 2 tbsp. unsalted butter
• 1/2 bottle dry red wine
• 3 tbsp. tomato paste
• 2 potatoes, cut into 1" cubes
• 3 carrots, chopped into 1" pieces
• 3 celery stalked, chopped into 1" pieces
• 2 onions, chopped into quarters
• 1 c. chopped sun-dried tomatoes
• 4 garlic cloves, minced
• 1 large rosemary sprig
• 2 c. low-sodium beef broth
• 28 oz. crushed tomatoes
• 1/2 c. chopped parsley

Preparation

Step 1

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

Preheat a large skillet over medium-high heat. Drizzle with olive oil and sear meat on all sides until golden brown with a crust, about 10 minutes. Transfer meat to the slow cooker. Add butter 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; transfer to the slow cooker.
Add remaining ingredients, season with 1 tablespoon salt and cook on low for 6 to 8 hours. Meat should be tender; remove stalk of rosemary.

Garnish with parsley and serve immediately.