Prepare this comforting meal in the morning and enjoy its aroma all day long. We guarantee, your mouth will be watering by dinnertime.
- Prep time 20 minutes
- Total time 10 hours
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2023
Ingredients
Method
Season beef with salt and pepper. In large skillet, heat 1 tbsp of the oil over medium-high heat. Add beef in two batches, and cook, stirring occasionally, until browned, 3 to 5 minutes. Transfer beef to slow cooker.
In same skillet, add remaining oil, garlic, carrots, celery and onion; season with salt and pepper. Cook over medium heat, stirring occasionally, until vegetables are softened, about 5 minutes. Add tomato paste and continue cooking, stirring often, for 1 minute. Pour in red wine and bring to boil, scraping up browned bits from bottom of pan with wooden spoon. Reduce heat; simmer for 2 minutes. Transfer to slow cooker.
To slow cooker, add tomatoes, crushing them with back of wooden spoon. Stir in broth, rosemary, bay leaves and Parmesan rind. Cover and cook on Low until beef is tender, 8 to 10 hours.
Remove and discard bay leaves and Parmesan rind. Using slotted spoon, transfer beef to plate. Using two forks, shred beef, then transfer back to slow cooker; mix well. Sprinkle with parsley. (Make-ahead: Can be covered and refrigerated for up to 3 days or stored in airtight container and frozen for up to 4 months.) Serve over long pasta, mashed potatoes or creamy polenta. Sprinkle with grated Parmesan, if using.
Nutritional facts Per serving
- Iron 3.9 mg
- Fibre 3 g
- Sodium 250 mg
- Sugars 5 g
- Protein 29 g
- Calories 275
- Total fat 13 g
- Cholesterol 90 mg
- Saturated fat 4 g
- Total carbohydrate 9 g
