Slow Cooker Beef Stew

Slow-Cooker Beef Stew -

3 lb. beef chuck, cut into 2″ pieces

Kosher salt

Freshly ground black pepper2 tbsp. 

extra-virgin olive oil2 tbsp. 

butter1 2/3 c. 

dry red wine3 tbsp. 

tomato paste2 

Yukon Gold potatoes, cut into 1″ cubes3 

carrots, chopped into 1″ pieces3 

celery stalks, chopped into 1″ pieces2 

onions, chopped into quarters1 c. 

chopped sun-dried tomatoes4 

cloves garlic, minced1 

large rosemary sprig2 c. 

low-sodium beef broth1 

(28-oz.) can crushed tomatoes

Freshly chopped parsley, for garnish

  1. In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper.
  2. In 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. 
  3. Add 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.
  4. Add 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. 
  5. Remove stalk of rosemary. Garnish with parsley before serving.

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