This Month's Recipes | Anna Olson

Name: This Month's Recipes | Anna Olson
Ingredients: ingredients 1 1/2 lbs (675 g) diced stewing beef2 cups (500 mL) diced onion1 cup (250 mL) coarsely grated carrots1 cup (250 mL) diced celery3 cloves garlic, minced2 bay leaves1 ½ tsp (7 mL) dried thyme1 tsp (5 mL) dried rosemary1 cup (250 mL) red wine1 28 oz/796 mL tin crushed tomatoessalt & pepper1 lb (450 g) cooked pasta such as penne, for servingParmesan cheese, for serving

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ingredients 1 1/2 lbs (675 g) diced stewing beef2 cups (500 mL) diced onion1 cup (250 mL) coarsely grated carrots1 cup (250 mL) diced celery3 cloves garlic, minced2 bay leaves1 ½ tsp (7 mL) dried thyme1 tsp (5 mL) dried rosemary1 cup (250 mL) red wine1 28 oz/796 mL tin crushed tomatoessalt & pepper1 lb (450 g) cooked pasta such as penne, for servingParmesan cheese, for serving

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Instructions

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Place all of the ingredients into the crock of a slow cooker and stir well. Following manufacturer’s instructions, set the slow cooker so that it reaches and holds a simmer for 6 to 8 hours, until the beef is fork-tender. Season to taste and serve over cooked rigatoni, topped with grated Parmesan cheese.