Slow-Cooker Red Wine Beef Stew
- Women`s Corner
- December 16, 2022
If you need an excuse to get your slow cooker out, this is it! Simmering beef, potatoes, tomatoes, and onions together for hours creates one of the most deeply satisfying stews you’ll ever eat. And while rosemary and sun-dried tomatoes may not be traditional, we think they punch up the flavor and give a fun twist. This is comfort food at its best, so dish up a bowl, curl up on the couch with a spoon, and you're absolutely SET.
Read on for tips on this slow-cooker favorite. Don’t have time to wait? Check out this instant pot pot roast recipe– it’s ready in just 90 minutes.
Do I need to brown the meat before putting it in the slow-cooker?
Well . . . “need” might be a strong word, but browning the meat is key to getting that deep, rich caramelized flavor that we all love so much. So, as much as we hate to dictate anything, yes, you do. Trust us– you’ll be glad you did!
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Do I need to use red wine?
We love the depth of flavor and extra note of acidity that red wine brings to this stew, but we understand it’s not everyone’s thing. If you’d prefer not to use it, feel free to substitute for additional beef stock.
How do I make my stew thicker?
As long as our stew is rich and flavorful, we don’t really mind if it’s a little thin. But if you’d like your broth on the thicker side, feel free to dissolve 2 tablespoons of cornstarch into a little cold water and whisk that into your stew at the end of the cooking time.What can I serve with this?We love this stew with a fluffy dinner roll or a slice of garlic bread. And if you’re looking to get something green on the table, try one of these arugula salads.
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Can I reheat?
Honestly? This is even better the day after...and the day after that. We wouldn’t blame you if you made it the day before you wanted to eat it, just so you could let it sit overnight before you dig in. If you’re going to make this stew in advance, make sure you let it cool completely before you pack it up. Also - if you're so inclined - it freezes SO well.
Have you made this yet? Let us know in the comments below!
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
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- 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
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Method: 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 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.
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. 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. Remove stalk of rosemary. Garnish with parsley before serving.
This recipe is taken from https://www.delish.com/cooking/
