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Crockpot Italian Beef Stew with Red Wine and Rosemary
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 carrots, peeled and sliced
  • 2 potatoes, cubed
  • 3 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 2 sprigs fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium high heat. Add the beef stew meat and brown it on all sides for about five minutes.
  • Transfer the browned meat to the slow cooker. Add the diced onion, sliced carrots, cubed potatoes, and minced garlic.
  • Pour in the red wine, beef broth, and diced tomatoes. Stir in the salt and black pepper.
  • Place the rosemary sprigs on top of the mixture. Cover and cook on low for 8 hours or on high for 4 hours.
  • Remove the rosemary sprigs before serving. Stir the stew gently to combine.

Notes

Brown the meat well at the start for deeper flavor in the finished stew. If the broth seems thin at the end, mash a few potato pieces against the side of the pot to thicken it naturally. Leftovers reheat well on the stovetop with a splash of extra broth to loosen the texture.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Cutting Board