Beef With Red Wine Veggies Casserole Recipe

Ingredients for Beef With Red Wine Veggies Casserole

• Beef Gravy
• 2 tablespoons olive oil
• 1 large onion, chopped
• Garlic Cloves
• 1 tbsp tomato paste
• Red Pasta Sauce
• Ground Cloves
• Ground Cinnamon
• 1 bottle (750ml) dry red wine (Burgundy or Cabernet Sauvignon)
• Water
• Green Beans
• 1 lb carrots, peeled and chopped
• Baby Potatoes

How to Make Beef With Red Wine Veggies Casserole

1. Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add 1 large chopped onion and 4 cloves minced garlic. Cook until softened and translucent, about 5 minutes.
2. Add 1.5 lbs beef stew meat, cut into 1-inch cubes, to the pan and brown on all sides. This will enhance the flavor of the casserole.
3. Transfer the browned beef and vegetables to your slow cooker.
4. Add 1 bottle (750ml) of dry red wine (such as Burgundy or Cabernet Sauvignon), 1 cup beef broth, 1 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, 1 lb carrots (peeled and chopped), 1 lb potatoes (peeled and cubed), 1 cup cremini mushrooms (sliced), and 1/2 cup pearl onions.
5. Stir well to combine all ingredients.
6. Season generously with salt and freshly ground black pepper to taste.
7. Cook on high for 4-5 hours, or on low for 7-9 hours, or until the beef is incredibly tender and the vegetables are cooked through.
8. Remove the bay leaf before serving. Garnish with fresh parsley (optional) and serve hot with crusty bread for dipping.