Slow-Cooker Red Wine Beef Stew
INGREDIENTS
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1 1/2 lb. beef chuck, cut into 2" pieces
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kosher salt
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Freshly ground black pepper
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extra-virgin olive oil
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2 tbsp. unsalted butter
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1/2 bottle dry red wine
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3 tbsp. tomato paste
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2 potatoes, cut into 1" cubes
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3 carrots, chopped into 1" pieces
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3 celery stalked, chopped into 1" pieces
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2 onions, chopped into quarters
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1 c. chopped sun-dried tomatoes
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4 garlic cloves, minced
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1 large rosemary sprig
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2 c. low-sodium beef broth
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28 oz. crushed tomatoes
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1/2 c. chopped parsley
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