Slow Cooker Beef Stew

8 servings

Ingredients:

🥩  3 lb chuck roast (1.5 kg)

⅓ cup all-purpose flour (40 g)

🧂  1½ tbsp salt, divided

½ tbsp pepper

🫒  1 tbsp olive oil

🧅  1 cup red onion (150 g), diced

🥬  1 celery stalk, diced

🥕  1 carrot, diced

🧄  3 cloves garlic, minced

🍅  28 oz can of plum tomatoes (795 g)

🍷  2 cups red wine (480 ml)

🌿  1 bay leaf

🌿  1 tbsp fresh parsley, chopped, plus more for serving

🌿  1 tbsp chopped fresh sage

🌶️  red pepper flakes 

Directions:

In a small bowl, combine the flour, 1 tbsp of salt, and the pepper. Rub the flour mixture on the beef, making sure it is covered entirely.

Heat oil in large skillet. Sear the meat on all sides until golden brown.

Transfer meat to a slow cooker. Add the onion, celery, carrot, garlic, tomatoes, wine, bay leaf, and remaining ½ tbsp salt. Cook on low for 8 hours.

Remove and discard the bay leaf. Stir in the parsley and sage. Serve the stew with your favorite side dish and sprinkle more parsley on top.