Ingredients
2 teaspoons olive oil1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes 1-1/2 teaspoons salt, divided 1/2 teaspoon coarsely ground pepper, divided 2 cups chopped carrots1-1/2 cups chopped onion12 garlic cloves, crushed1 tablespoon tomato paste1 cup dry red wine1 can (14-1/2 ounces) diced tomatoes1/2 cup beef broth1 teaspoon chopped fresh rosemary1 teaspoon chopped fresh thyme1 bay leafDash ground clovesHot cooked pasta or mashed potatoesFresh thyme leaves, optional
Preparation
In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker.
Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil.
Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.
