Slow Cooker Beef Stew Red Wine Tomato Paste

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Slow Cooker Beef Stew Red Wine Tomato Paste – It blessedly dropped into your 60s for several days yesterday (before jumping back towards 80s), and many more Sunday I decide to use the cooler weather and understand to hearty slow cooked red beef stew. It was super simple to make, very comforting, and wine-y!

Slow Cooker Beef Stew Red Wine Tomato Paste

While waiting, I poured off many of the fat in the pan that I browned the beef in, and sauteed two chopped red onions. When these folks were a little soft, I added 4 TBSP of tomato paste and cooked until the onions were coated. Then I poured inside of a bottle of Merlot, scraping the browned bits from the bottom of the pan. I added this mix, and fresh rosemary and thyme, salt and pepper, a shake or a couple of Worcestershire sauce, and 2 small cans of beef broth into your Slow Cooker Beef Stew Red Wine Tomato Paste Recipe.

Slow Cooker Beef Stew Red Wine Tomato Paste

The red beef stew cooked on low heat for 8 hours. I removed the quilt, raised the crock pot to high temperature, and added a beurre manie (butter and flour kneaded within a dough). I cooked the stew for around 30 minutes, until the sauce was thickened.

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
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Method / Directions :

  1. In a huge mixing bowl, pat beef dry which includes a paper towel. Season generously with salt and pepper.
  2. Preheat a huge skillet over medium-high heat. Drizzle with oil and sear meat on all sides until golden brown which includes a crust, about 10 minutes. Transfer meat on the slow cooker. Add butter and scrape the pan which includes a wooden spoon to loosen all browned meat bits. Stir in burghundy and tomato paste; simmer for 1 minute then transfer on the slow cooker.
  3. Add remaining ingredients to crock pot, 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.

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