Beef Stew | Crock Pot

You’ll need …

• 1 small red onion, chopped

• 2 carrots, chopped

• 3 stalks of celery, chopped

• 2 potatoes, chopped

• 1 lb beef chuck/stew meat

• EVOO

• 1 Tbsp tomato paste

• 1 large can diced tomatoes

• 1 carton of beef broth

• 1 cup red wine

• seasoning: onion powder, garlic powder, celery salt, paprika, salt, pepper

• 1 bay leaf

What to do …

1. Turn on crock pot to high.

2. Prep the vegetables and set aside.

3. Cut the beef into small, bite sized pieces.

4. Heat enough EVOO to cover the bottom of a large pan.

5. While pan preheats, season the meat. I don’t have exact measurements for this. On one side of the beef, I sprinkled with each seasoning then tossed together to combine beef evenly. You will continue to add more salt and pepper as you cook.

6. Brown half the beef on both sides in the pan. Dump the beef into the crock pot and do the second half of beef.

7. Once you’re done browning the beef, dump the onions and carrots to the pan am saute for several minutes. Add the cup of wine and stir until a boil begins.

8. Pour the veggies in with the beef, add the bay leaf, stock, tomatoes, paste and add more salt. Stir.

9. Add celery and potatoes to the top of the broth, so it is just covered (this ensures the celery and potatoes don’t overcook).

10. Cover the crock pot and cook for at minimum 4 hours on high heat. Note: every crock pot is different and some run really hot. If this is yours, turn to low half way through. Taste the broth, if it’s lacking in any season, add now. For an added depth, try adding in some balsamic vinegar for an extra zing!

11. Optional: with 20 minutes left to go, cook rice for the bottom of your bowl :)