Ingredients
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2 pounds Chuck Beefcut into 1-inch pieces
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2 Yukon Gold Potatoescut into 1" cubes
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3 Carrotschopped into 1" pieces
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3 Stalk Celerychopped into 1" pieces
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2 Onionschopped into quarters
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1 cup Frozen Peas
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1 cup Dried Tomatoeschopped
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4 Garlic Clovesminced
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1 Rosemary Sprig
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2 cups Beef Broth
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1 can Crushed Tomatoes
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2 tablespoons Olive Oil
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2 tablespoons Butter
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1.5 cups Red Wine
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1 tablespoons Tomato Paste
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to taste Kosher Salt
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to taste Ground Black Pepper
Directions
Steps
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1
Done
|
Sprinkle beef with black pepper and salt. Add olive oil to a large skillet over medium high heat. Add beef to the skillet and cook until evenly browned, about 10 minutes. Transfer meat to slow cooker. |
|
2
Done
|
Add butter and use a wooden spoon to scrape the pan to remove all of the browned meat bits. Stir in red wine and tomato paste; simmer for 1 minute, then transfer to slow cooker. |
|
3
Done
|
Add potatoes, carrots, celery, onions, frozen peas, 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. |
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4
Done
|
Remove stalk of rosemary. Garnish with parsley before serving. |
