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.
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.
- 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
Method / Directions :
- In a huge mixing bowl, pat beef dry which includes a paper towel. Season generously with salt and pepper.
- 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.
- 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.
- Garnish with parsley and serve immediately.