Ingredients
- 48 ounces beef chuck, cut into cubes.
- 2 tbsp. extra-virgin olive oil.
- 2 tbsp. butter.
- 1 cup red wine *optional*.
- 2 cup beef broth.
- 1 can crushed Italian tomatoes.
- 2 tbsp. tomato paste.
- 2 medium yellow onion, chopped into cubes.
- 2 carrots, chopped into cubes.
- 2 chopped celery stalks.
- 8 baby potatoes, halved.
- 2 tablespoon minced garlic.
- 1 teaspoon of salt and pepper.
- 2 tablespoons Worcestershire sauce.
- 1 large rosemary sprig
Instructions
- Dry beef using a paper towel. Then season well with salt and pepper.
- Place the meat at a skillet over high heat, sear until crusty and golden brown (takes about 10 minutes). Then transfer it to slow cooker.
- To the same skillet add butter, red wine and tomatoes paste stir them for 1 minutes then transfer to slow cooker.
- Over the beef and wine add the rosemary, chopped carrots, onions, celery, potatoes and minced garlic stir them for 2 minutes then add the beef stock, crushed tomatoes, Worcestershire sauce and pinch of salt and black pepper.
- Cook in slow cooker at high heat for 4-5 hours until the meat is tender.
