Slow Cooker Beef Stew

Name: Slow Cooker Beef Stew
Yield: 8
Ingredients: ⅓ cup all-purpose flour; 1 ½ tablespoons kosher salt, divided; ½ tablespoon freshly ground black pepper; 3 lb chuck roast; 1 tablespoon olive oil; 1 cup diced red onion; 1 celery stalk, diced; 1 carrot, diced; 3 cloves garlic, minced; 28 oz plum tomatoes; 2 cups red wine; 1 dried bay leaf; 1 tablespoon finely chopped fresh parsley, plus more for serving; 1 tablespoon chopped fresh sage

Recipe by Hitomi Aihara from tasty.co

Dinner

Ingredients

8 servings

•

⅓ cup all-purpose flour
•

1 ½ tablespoons kosher salt, divided
•

½ tablespoon freshly ground black pepper
•

3 lb chuck roast
•

1 tablespoon olive oil
•

1 cup diced red onion
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1 celery stalk, diced

•

1 carrot, diced
•

3 cloves garlic, minced
•

28 oz plum tomatoes
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2 cups red wine
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1 dried bay leaf
•

1 tablespoon finely chopped fresh parsley, plus more for serving
•

1 tablespoon chopped fresh sage

Instructions

In a small bowl, combine the flour, 1 tablespoon of salt, and the pepper. Rub the flour mixture all over the beef.
Heat the olive oil in large skillet over medium-high heat. Sear the meat on all sides until golden brown.
Transfer the meat to a slow cooker. Add the red onion, celery, carrot, garlic, tomatoes, wine, bay leaf, and remaining ½ tablespoon of salt. Cover and 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.
Enjoy!