Slow Cooker Tomato Beef Stew

Name: Slow Cooker Tomato Beef Stew
Total time: 360 min
Ingredients: 2 tablespoons oil; 1 large onion, diced; 2 pounds 1-inch beef cubes (Use your choice cut of meat or purchase what the stores call “beef cubes” or “beef stew”); 2 cloves crushed garlic or 2 cubes Gefen Frozen Garlic; 1/4 cup red wine, such as Tuscanini Red Cooking Wine; 3 cups root vegetables, cut into even 1-inch pieces (I used carrots, potatoes, sweet potato, parsnip, and celery knob); 1 can diced tomatoes; 1 tablespoon Tuscanini Tomato Paste; 2 cups beef or chicken broth; 1 tablespoon brown sugar; 2 teaspoons salt; 1 teaspoon black pepper; 2 teaspoons chopped parsley or 2 cubes frozen parsley; 2 teaspoons chopped basil or 2 cubes frozen basil

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Ingredients

2 tablespoons oil
1 large onion, diced
2 pounds 1-inch beef cubes (Use your choice cut of meat or purchase what the stores call “beef cubes” or “beef stew”)
2 cloves crushed garlic or 2 cubes Gefen Frozen Garlic
1/4 cup red wine, such as Tuscanini Red Cooking Wine
3 cups root vegetables, cut into even 1-inch pieces (I used carrots, potatoes, sweet potato, parsnip, and celery knob)
1 can diced tomatoes
1 tablespoon Tuscanini Tomato Paste
2 cups beef or chicken broth
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons chopped parsley or 2 cubes frozen parsley
2 teaspoons chopped basil or 2 cubes frozen basil