Slow-Cooker Red Wine Beef Stew

Step 1

In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper.

Step 2

In a large skillet over medium-high heat, heat oil. Sear meat on all sides until golden brown with a crust, working in batches if necessary, about 10 minutes. Transfer meat to slow cooker.

Step 3

Add butter and scrape pan with a wooden spoon to loosen all browned meat bits. Stir in red wine and tomato paste; simmer for 1 minute, then transfer to slow cooker.

Step 4

Add potatoes, carrots, celery, onions, sun-dried tomatoes, garlic, rosemary, beef broth, and crushed tomatoes to slow cooker. Season with salt and cook on high until meat is tender, 4 to 5 hours.

Step 5

Remove stalk of rosemary. Garnish with parsley before serving.