Northern Italian Beef Stew

Thanks to Dinner Club member Karen C. for sharing this recipe. She says it's "seriously great" and it's a "make it and forget about it" slow cooker meal.

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Ingredients

2 pounds lean top round or bottom round, trimmed of fat, cut into 1″ cubes
2 tablespoons olive oil
2 large sweet onions, diced
2 cups celery, cut into chunks
4 large carrots, peeled and cut into large rounds
1 lb crimini or button mushrooms, cut into chunks or thick slices
2 tablespoons minced garlic
2 cups dry red wine
1 1/2 pounds red bliss potatoes, cut in halves or quarters (1" chunks)
4 large tomatoes, chopped
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon dried marjoram or oregano (or 1 tablespoon fresh)
1/2 teaspoon dried sage (or 2 teaspoons fresh)
1 teaspoon dried basil (or 1 tablespoon fresh minced)
4 cups beef stock
2 cups marinara or tomato sauce

Preparation

1. In a hot skillet, brown towel-dried pieces of beef in olive oil, in batches to avoid over-crowding. Remove beef and set aside.

2. In the same pan on high heat, saute the onions, celery, and carrots briefly until browned. Add garlic and mushrooms and deglaze with the red wine. Cook until all the liquid is cooked off and add tomatoes, scraping any brown bits on the bottom of the pan.

3. Transfer to the slow cooker and add all remaining ingredients. Cook on low for 4 to 6 hours or until beef is very tender and sauce is thick.

4. Serve in bread bowls, in bowls with crusty bread, OR over noodles or rice.

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