Ingredients
Salt & pepper
2 tablespoons unsalted butter
3 table spoons of vegetable oil
1 large onion
5 cloves garlic
1 tablespoon tomato paste
2 cups beef broth
2 cups chicken broth
2 tablespoons chopped fresh parsley
1 tablespoon thyme
2 bay leaves
1 pound medium red potatoes
5 carrots
2 celery stalks
1 large can of Italian whole, peeled tomatoes, lightly crushed
Half a cup of red wine
2 and a half pounds beef
Note: Beef chuck, because of its marbling, is the choice for any type of stew.
Preparation
First, prepare the meat and vegetables. Slice and chop the onion, mince the garlic, and cut the carrots and celery. Wash the potatoes and quarter them (leaving the skins on for extra taste). The beef should be cut into roughly 2-inch cubes.
Combine everything in a slow cooker and mix thoroughly. Set the slow cooker to high and let sit for 6 - 7 hours. Stir things about midway through, and then enjoy!
