Prep Time: 30 minutes / Cook Time: 4-6 hours
(To save time, have the butcher cut your beef into stew chunks. Plus, purchase veggies pre-chopped if you’re really in a bind.)
- 2 pounds beef chuck (have the butcher/grocery cut into 1-inch cubes, to save you prep time)
- Kosher salt
- Freshly ground black pepper
- Olive Oil
- 2 small onions (cut into 1 inch cubes)
- 2 cloves garlic (to save time, I buy refrigerated pre-minced garlic) – and I add more than 2! For my latest batch of stew, I threw in 4 cloves. Use as much/little as you like.
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 large bag of carrots (about 8-10 carrots) – peeled and chopped into 1-2 inch long rounds
- 2 bunches of celery (trimmed the ends, chopped into 2 inch- long segments)
- 5 large sweet potatoes (cut into 1-2 inch chunks)
- 1 can whole tomatoes (I recently used Whole Foods Muir Glen Organic Fire Roasted tomatoes, which were delicious in this stew)
- 1/2 cup dry red wine
- 2 cups beef broth
- 1 dried bay leaf
- Sprinkle 1 tsp kosher salt on the meat, and 1 tsp freshly ground black pepper
- If your slow cooker has an insert that can be placed on the stove, brown the meat in a little bit of olive oil, until lightly brown on all sides (if it doesn’t, you can brown it in a separate pan).
- Pour away the juices from around the meat once browned, then to the slow-cooker, add the meat, onion, garlic, carrots, and celery. Add about once potato (reserve the others until later)
- Pour in the wine, tomatoes, rosemary, thyme, bay leaf, and beef broth.
- Cover, and cook on high for 4 hours.
- Add in the remaining sweet potatoes and cook on high, until soft (another 1-2 hours).
- Add in a good crusty roll, and enjoy!