Slow-Cooker Red Wine Beef Stew

• 분량: 8 servings
• 활동 시간: 20 minutes
• 총 시간: 4 hours 40 minutes

재료

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

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

방향

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.

영양 정보

• 칼로리: 451
• 지방 전체: 15 g
• 포화 지방: 6 g
• 트랜스 지방: 1 g
• 콜레스테롤: 115 mg
• 나트륨: 1222 mg
• 탄수화물 전체: 24 g
• 식이섬유: 6 g
• 총 당류: 11 g
• 단백질: 43 g