Slown Cooker Red Wine Beef Stew
What can I say, but yum!. A perfect recipe for a cold snowy evening. Around here you may have to spend a whole day moving snow from one area of your property to another. The last thing you want to do after that is cook a big meal. That's where the slow cooker comes in and this hardy stew makes all the bones feel better at the end of the day.Print Pin Rate
- Slow Cooker
- 1½ lbs beef chuck
- kosher salt
- fresh ground black pepper
- olive oil
- 2 tbsp unsalted butter
- ½ bottle dry red wine
- 3 tbsp tomato paste
- 2 potatoes cut into 1 inch cubes
- 3 carrots cut into 1 inch pieces
- 3 celery stalks cut into 1 inch pieces
- 2 yellow onions cut into quarters
- 4 cloves minced garlic
- 1 large rosemary sprig
- 2 cups low sodium beef broth
- 28 oz crushed tomatoes
- ½ cup chopped fresh parsley
- In a large bowl, pat beef dry and season generously with salt and pepper
- Drizzle olive oil into a large skillet and preheat over medium high heat then sear the beef cubes in batches. Make sure you don't crowd the skillet or the beef won't sear properly.
- Remove the beef to the slow cooker.
- Melt the butter in the skillet, then add then red wine and deglaze making sure you get all the juicy brown bits off the bottom of the pan. Stir in the tomato paste and mix well.
- Transfer the liquid to the slow cooker.
- Add all remaining ingredients to the slow cooker and mix well. Season to taste with salt and pepper.
- Cook on low until the potatoes and carrots are tender ( 6 – 8 hours). Remove the sprig of rosemary.
- Garnish with parsley and enjoy!