2poundsstew meatcut into one inch squares and trimmed of visable fat
3-4Tablespoonsflour
Salt
Pepper
2Tablespoonsvegetable oil
½cuponiondiced
1cupcarrotsdiced
1cupcelerydiced
1teaspoondried oregano
½cupdry red wine
24ouncesbeef broth
1can Italian style diced tomatoes
1can cannellini beans
4ouncestomato paste
Instructions
Combine flour with salt and pepper. Lightly sprinkle stew meat with the mixture. Heat a large skillet to medium high heat. Add oil. When oil is heated, add half the stew meat and cook on all sides until brown (meat does not need to cook entirely). Remove beef and transfer to slow cooker. Brown the other half of the stew meat the same way (add more oil if needed) and transfer to slow cooker.
Add onions, carrots, celery and oregano to the pan. Cook for 3-4 minutes until fragrant. Add ½ cup red wine to deglaze the brown bits from the bottom of the pan. Add mixture to the slow cooker.
Add the beef broth, tomatoes, beans and tomato paste to the slow cooker. Stir to combine.
Cook 7-8 hours in the slow cooker on low.
Serve with crusty bread. This is a tractor friendly meal – no knife required!
Notes
Serve with crusty bread. This is a tractor friendly meal – no knife required!