If I keep feeding my husband these amazing meals out of my laundry room, he may never finish my kitchen. Must stop.
This recipe however, was the bomb. Perfect for a cold winter day.
Slow Cooker Beef and Tomato Stew
2 lbs stewing beef
1 tbsp extra-virgin olive oil
1 large yellow onion, diced
3 medium carrots, cut into 1/4 inch pieces
3 celery stalks, cut into 1/4 inch pieces
1 can San Marzano crushed tomatoes
1 cup low-sodium beef broth
4 garlic cloves, peeled and smashed
Kosher salt and ground pepper
In a large skillet, heat oil over medium heat. Add onion, celery and carrots and cook, stirring often, until vegetables are soft. Transfer to slow cooker and add beef, tomatoes, broth, garlic, salt and pepper.
Cover and cook on low 6-7 hours, or high 4-5 hours. Spoon over Pappardelle or Fettucine. Sprinkle pinch of kosher salt and chopped fresh parsley on top before serving.
Pleasantville Note – I can not emphasize enough the use of San Marzano tomatoes. They simply burst with flavour and all others seem bland in comparison. Also, we typically buy whole tenderloins and then cut steaks and roasts from it. We always have enough leftover for delicious stews! You can refrigerate this in an airtight container for up to 3 days and freeze for up to 3 months.
*adapted from an Everyday Food recipe.