Slow Cooker Italian beef stew very tasty !!

What You'll Need

• 1 tablespoon flour
• a pinch of salt
• a pinch of pepper
• 350 grams (12.3 ounces) beef cubes
• 2 tablespoons extra virgin olive oil, divided
• 1 small onion, diced
• 1 celery stalk, chopped
• 1 large carrot, chopped
• ½ glass red wine
• 400 grams ( 14 ounces) potatoes, cut into large cubes
• 200 grams (7 ounces) peas, fresh or frozen
• 400 grams (14 ounces/1 can) peeled canned tomatoes
• 1 teaspoon salt
• 2 bay leaves
• 1 sprig fresh rosemary

How to Make It

1. Place the beef cubes in a large resealable bag, add the flour and season with a pinch of salt and pepper. Seal the bag and toss well to evenly coat the meat.
2. Heat 1 tablespoon of extra virgin olive oil in a large pan over medium-high heat. Add the carrot, celery, onion and saute until the onion is golden, about 5 minutes.
3. Transfer the vegetables to the slow cooker.
4. Return the pot to medium-high heat, add the remaining extra virgin olive oil and the beef cubes. Cook, stirring occasionally, until the beef has browned, then pour the red wine and let it evaporate.
5. In the meantime, crush the canned tomatoes with a fork or pulse in a food processor until smooth.
6. When the wine has evaporated, transfer the browned meat to the slow cooker, add the potatoes, peas, tomato sauce, rosemary, bay leaves and salt.
7. Stir, cover and cook on low heat for about 8 hours.
8. Discard the bay leaves and rosemary, serve the Italian beef stew with some crusty bread and enjoy!

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