Slow Cooker Braised Beef in Herby Wine Sauce

Hi All! Ouch! I can’t believe it’s been more than 2 weeks since I’ve posted any new recipes. It’s been busy busy busy at my day job lately, by the time I get home and make dinner, it doesn’t leave much time for blogging.

Here is a slow cooker recipe we made a couple of weekends ago, it was perfect for a crisp fall day (or actually several days).

Ingredients
2 tablespoons cooking fat (I used bacon grease, but butter, coconut oil, etc. will do)
2.5 lbs. grass-fed stewing beef (I had the butcher chop up a chuck roast)
1 small onion, finely chopped
3-4 cloves of garlic, crushed
1 red bell pepper, finely chopped
1/2 jalapeno, finely chopped (optional)
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 cup dry red wine
1-1/2 cups beef stock (Don’t want to make your own? Buy pasture-raised broth HERE.)
2-3 thyme sprigs, chopped
1 sprig rosemary, chopped
6-7 sage leaves, chopped
salt and pepper to taste

1. Heat oil in a large pan over medium-high heat, add the beef and cook until browned on all sides. Remove beef and place in slow cooker.
2. Add the onion, carrots, celery, bell pepper and cook until vegetables are soft. Add garlic to the pan towards the end.
3. Add the cooked vegetables to the slow cooker. Also add the herbs, wine, stock, salt and pepper.
4. Cover with lid and cook on low for 6 hours.