Tender Beef Slow Cooker Stew
A hearty and flavorful slow cooker stew made with tender beef chuck and a medley of vegetables, perfect for a cozy meal.
Ingredients
- 2 cups beef broth
- 1/2 cup tomato puree
- 1/2 cup red wine (dry)
- 2 tablespoons olive oil (extra virgin)
- 2 pounds beef chuck, cubed (2 cm pieces)
- 2 medium onions (brown), diced fine
- 2 large carrots, diced fine
- 2 stalks celery, diced fine
- 2 cloves garlic, chopped coarse
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper (cracked)
- 2 bay leaves
- 24 oz tomato passata
- 1/4 cup tomato paste
- Pasta for serving (suggestion: rigatoni)
- Parmesan cheese, freshly grated for serving
Instructions
- Warm the extra virgin olive oil in a deep, lidded pot over medium-high heat. Toss in the finely diced onions, carrots, celery, and coarsely chopped garlic. Sauté for 3-5 minutes until the vegetables soften.
- Crank up the heat to high and add the cubed beef chuck. Cook for 2-3 minutes, stirring frequently, until the meat is browned on all sides.
- Pour in the dry red wine, tomato paste, passata, and beef broth. Sprinkle in the salt, cracked pepper, and dried thyme. Add the bay leaves and stir everything together. Bring the mixture to a gentle simmer.
- Lower the heat to its minimum setting, cover the pot, and let it cook for 3 hours. The beef should be tender enough to easily shred using two forks when it's done.
- Use two forks to pull apart the beef. Serve your hearty stew over your choice of pasta, with a generous sprinkle of freshly grated parmesan on top.