Slow Cooked Braised Beef In Red Wine

PARKER FEIERBACH

If you need an excuse to get your slow cooker out, this is it! Let everything cook together for hours for the deepest, most satisfying beef stew you'll try. Don't skip searing the beef — it creates more deeply flavoured meat that develops the flavour of the stew even further. Dish up a bowl, curl up on the couch with a spoon and a hunk of crusty bread, and you're absolutely SET. The tender, rich meat paired with the unctuous sauce and dotted with fresh veggies is truly ideal comfort food. The rosemary and sun-dried tomatoes aren't classically used in beef stew, but they brighten up the flavour and add a real punch.

Do I need to use red wine?

It's your kitchen; do as you please! We love the depth that red wine brings, but if it's not your thing, feel free to just substitute for additional beef stock.

Can I reheat?

Tbh? This is even better the day after...and the day after that. Just be sure to let the stew cool completely before packing it up. Also - if you're so inclined - it freezes SO well.

And since your slow cooker is already out, we have plenty of Slow Cooker recipes for you to try next.

Makes: 8 servings

Prep Time: 0 hours 20 mins

Total Time: 4 hours 40 mins

1 1/4

kg. braising beef, cut into 5-cm pieces

Salt

Freshly ground black pepper

2 tbsp.

extra-virgin olive oil

2 tbsp.

butter

300 ml

dry red wine

3 tbsp.

tomato pureé

Yukon Gold potatoes, cut into 2.5-cm cubes

carrots, chopped into 2.5-cm pieces

celery stalks, chopped into 2.5-cm pieces

onions, chopped into quarters

50 g

chopped sun-dried tomatoes

cloves garlic, crushed

large rosemary sprig

450 ml

low-sodium beef stock

800 g

tin chopped tomatoes

Freshly chopped parsley, for garnish

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In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper.
In a large pan over medium-high heat, heat oil. Sear meat on all sides until golden brown with a crust, 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 stock, and chopped 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.

Judy Kim Judy Kim is a New York based food stylist, recipe developer, culinary producer and creative consultant.

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