Slow-Cooked Beef Stew with Red Wine

For my birthday, my amazing friend Jared got me a fabulous slow cooker. This was the first dish that I cooked with this fantastic machine, it was super easy! Just put it in and turn it on. Beautiful!

2 lbs stewing beef
1 tbsp olive oil
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 medium yellow onion, chopped
3 cloves of garlic, peeled and halved
1 tbsp flour
3/4 cup red wine
1.5 cup chicken broth
1 cup of tomatoes, diced
few sprigs of fresh thyme
salt and pepper

  1. Place the potatoes, celery and carrots in the slow cooker. Set aside.
  2. In a large skillet over medium-high heat, brown the meat in olive oil. Season with salt and pepper. Place in the slow cooker. Leave oil in pan.
  3. In the same skillet over medium heat, brown the onions and garlic. Dust with flour and cook for 1 more minute. Add the wine and bring to a boil while stirring. Transfer the mixture to the slow cooker.
  4. Add the broth, tomatoes. Cover and cook until the meat is easily cut with a fork, about 6 hours with the cooker set to high or 8 hours with the cooker set to low.
  5. With about 2 hours left of cooking time, add thyme into stew.

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