Slow Cooker Beef Stew Red Wine Tomato Paste

Slow Cooker Beef Stew Red Wine Tomato Paste – It blessedly dropped in to the 60s for a couple of days a week ago (before jumping back towards 80s), and much more Sunday I chose to make use of the cooler weather and get this to hearty slow cooked red beef stew. It had been super simple to produce, very comforting, as well as wine-y!

Slow Cooker Beef Stew Red Wine Tomato Paste Recipe

Slow Cooker Beef Stew Red Wine Tomato Paste

While waiting, I poured off almost all of the fat through 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 before the onions were coated. Then I poured inside a bottle of Merlot, scraping the browned bits from the base of the pan. I added this mix, as well as fresh rosemary and thyme, salt and pepper, a shake or a pair of Worcestershire sauce, and 2 small cans of beef broth in to the 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 heat, and added a beurre manie (butter and flour kneaded in a dough). I cooked the stew for around 30 minutes, before 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

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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