Slow-Cooker Red Wine Beef Stew

Ingredients

• 3 lb. beef chuck, cut into 2“ pieces
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. butter
• 1 2/3 c. dry red wine
• 1 tbsp. tomato paste
• 2 Yukon Gold 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
• 1 (28-oz.) can crushed tomatoes
• Freshly chopped parsley, for garnish

Instructions

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.