Soups and Breads · Vinoso Vinegar ·Mar 26, 2024

Slow Cooker Red Wine Beef Stew

Name: Slow Cooker Red Wine Beef Stew
Ingredients: 3 lb. beef chuck, cut into 2" pieces; Kosher salt & freshly ground black pepper; 2 tablespoons Fustini's Rosemary olive oil; 2/3 cup Fustini's Vinoso red wine vinegar; 1 cup dry red wine; 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 cup chopped sun-dried tomatoes; 4 garlic cloves, minced; 1 large rosemary sprig; 2 cups beef broth; 1 (28-oz.) can of crushed tomatoes; freshly chopped parsley, for garnish

Ingredients

3 lb. beef chuck, cut into 2" pieces
Kosher salt & freshly ground black pepper
2 tablespoons Fustini's Rosemary olive oil
2/3 cup Fustini's Vinoso red wine vinegar
1 cup dry red wine
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 cup chopped sun-dried tomatoes
4 garlic cloves, minced
1 large rosemary sprig
2 cups beef broth
1 (28-oz.) can of crushed tomatoes
freshly chopped parsley, for garnish

Directions

In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper.
In a large skillet over medium-high heat, heat olive oil. Sear meat on all sides until golden brown with a crust, working in batches if necessary, for about 10 minutes. Transfer meat to slow cooker. (if your slow cooker has this option, even better!)
Add balsamic and scrape the 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.
Add potatoes, carrots, celery, onions, sun-dried tomatoes, garlic, rosemary, beef broth, and crushed tomatoes to the slow cooker. Season with salt and cook on high until meat is tender 4 to 5 hours. Remove the stalk of rosemary. Garnish with parsley before serving.

Slow Cooker Red Wine Beef Stew