Serves: Yields 4 servings
- 3 tablespoons olive oil
- 1 red onion, cut into ½-inch dice
- 3 medium-size carrots cut into ½-inch dice
- 2 stalks celery, cut into ½-inch dice
- 2 pounds boneless chuck beef, cut into 1-inch cubes, excess fat removed
- 2-½ cups dry red wine
- 8 sprigs thyme
- 3 medium plum tomatoes
- Kosher salt and freshly ground black pepper
Procedures:The wonderful aromas and flavors of this dish are the perfect way to warm up on a cold night. The better quality beef, red wine, and tomatoes you choose to use, the richer and more flavorful the final product will be.
Set the slow cooker to high, add oil and heat until the oil is shimmering. Add the onion, carrot, and celery and, using a wooden spoon to stir occasionally, cook until golden-brown, about 7 minutes.
Add the beef and cook, stirring occasionally, until deep brown on all sides, about 5 minutes. Add the wine and thyme, stir well, and bring to a boil. Add the tomatoes, salt, and pepper, then lower the heat to low, and simmer covered until the meat is very tender, about 3 to 4 hours.
When the beef is tender, use tongs to remove the tomato skins and thyme sprigs. Taste and season with salt and black pepper. Transfer the stew to a warmed serving bowl or plate and serve.