Slow-Cooker Red Wine Beef Stew

• 份量: 8 servings
• 活動時間: 20 minutes
• 總時間: 4 hours 40 minutes

食材

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

步驟

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.

營養

• 卡路里: 451
• 總脂肪: 15 g
• 飽和脂肪: 6 g
• 反式脂肪: 1 g
• 膽固醇: 115 mg
• 鈉: 1222 mg
• 總碳水化合物: 24 g
• 膳食纖維: 6 g
• 總糖: 11 g
• 蛋白質: 43 g