Slow cooker beef stew

Ingredients

• 3 lb beef chuck, cubed
• Kosher salt and pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 1⅔ cups red wine
• 1 tbsp tomato paste
• 2 Yukon Gold potatoes, cubed
• 3 carrots, chopped
• 3 celery stalks, chopped
• 2 onions, quartered
• 1 cup sun-dried tomatoes, chopped
• 4 garlic cloves, minced
• 1 rosemary sprig
• 2 cups beef broth, low sodium
• 28 oz crushed tomatoes

Utensils

• Skillet
• Slow cooker
• Wooden spoon

Information

• Cost: $$$
• Prep & cook time: 5 h
• Yield: 8 servings (≈400 g each)

Preparation Method

1. Pat beef dry and season. Sear in skillet with oil until browned. Transfer to slow cooker.
2. Deglaze skillet with butter, wine, and tomato paste. Simmer 1 min, then add to slow cooker.
3. Add potatoes, carrots, celery, onions, sun-dried tomatoes, garlic, rosemary, broth, and crushed tomatoes.
4. Cook on high 4–5 h, until meat is tender.