Slow-Cooker Beef Stew

Updated at: Thu, 17 Aug 2023 06:06:07 GMT

Step 1

Heat the oil over high heat in a thick -bottomed pan with a lid, Generously salt and pepper the beef, then Sear the beef well on all sides – in batches, because if you cram them all in at the same time, they will steam and won’t brown well.

Step 2

Toss in the smashed garlic cloves, turn the beef cubes and sear each of the other sides before transferring to a side plate.

Step 3

Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon, Let the wine boil for about 2 minutes, or until it has slightly reduced, Add the beef broth or stock, diced tomatoes, and tomato paste to the pan and stir to combine.

Step 4

(Water level should almost fully cover everything, if not, add a touch of water).

Step 5

Dip the thyme bouquet and bay leaves into the sauce, and return to a boil.

Step 6

As soon as it boils, put the lid on, drop the heat to lowest and let it simmer for 2 hours, or until the beef is tender. Remove the lid, stir in the remaining 2/3 cup of Wine and the freshly ground black pepper, raise the heat to medium, and simmer without the lid for about 30 minutes, or until the sauce is quite thick and a deep red colour. Remove the thyme bouquet and the bay leaves.

Step 7

This can be served alone as a stew, over hot polenta, rice, or mashed potatoes. You can serve it right away but it is best to leave it tightly covered in the refrigerator for at least overnight before serving.

Step 8

Reheat in a covered saucepan over medium low heat, stirring frequently.

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