How To Make Best Slow-Cooker Red Wine Beef Stew

Yields: 4
Prep time: 0 Hrs 15 mins
Total time: 8 Hrs 15 mins

Ingredients

1 1/2 lb. beef chuck, cut into 2″ pieces
kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
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 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
28 oz. crushed tomatoes
1/2 c. chopped fresh parsley

Directions

1. In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper.
2. Preheat a large skillet over medium-high heat. Drizzle with 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 then transfer to the slow cooker.
3. Add remaining ingredients to slow cooker, then season with salt and cook on low until meat is tender, 6 to 8 hours. Remove stalk of rosemary.
4. Garnish with parsley and serve immediately.