3 lb beef chuck, cut into 2 inch pieces
Salt
Pepper
Olive oil
2 tbsp butter
1 & 2/3 cup dry red wine
3 tbsp tomato paste
1 small bag miniature yukon gold potatoes (cut larger ones in half)
3 carrots, peeled, cut into 1 inch pieces
3 stalks celery, cut into 1 inch pieces
2 onions quartered
4 cloves garlic, minced
2 sprigs rosemary
2 cups beef stock
1 28-ounce can crushed tomatoes
Fresh chopped parsley
Season beef with salt and pepper.
In larger skillet, heat olive oil and sear meat on all sides. Transfer meat to slow cooker. Add butter to skillet, scrape any browned bits. Pour in red wine and tomato paste, simmer several minutes then pour over meat. Add veggies, garlic broth and crushed tomatoes. Lightly stir. Toss in rosemary. Cook on low 8-9 hours. Garnish with parsley.
