Slow-Cooked Beef in Tomato Sauce with Spinach and Peas

How about a tender slow cooked beef that is braised in tomato sauce? And is made in the slow cooker! Nothing beats dinner that’s already cooked at the end of a busy day! This dish is a bowl of pure comfort food loaded with flavor and the recipe couldn’t be easier!

Slow-Cooked Beef in Tomato Sauce with Spinach and Peas

Servings: 6 Time: 6-8 hours Difficulty: easy Print

Ingredients:

For the crockpot:

2 lb beef stew meat like beef chuck, fat trimmed 1 cup onion, diced 1 cup carrots, diced 4 cloves garlic, smashed from skins and roughly chopped 1 tablespoon Italian seasoning 1/2 teaspoon red pepper flakes 1 bay leaf salt and pepper to taste 1 can 28 ounces whole peeled tomatoes, crushed with a wooden spoon 1/4 cup red wine Juice of 1 orange Pinch white sugar

Add at the end:

2.5 oz spinach (half of 5 oz box) 1 cup frozen peas 1/4 cup fresh basil or parsley (or both), chopped

Directions:

Place all ingredients in the crockpot. Cover and cook on high for 6 hours or low for 8 hours. Remove bay leaf. Remove the meat from the cooking pot and shred with two forks (discard excess fat as you shredded). Place about 1/2 of the sauce in a blender. Pulse gently until semi-smooth. Add back to the pot and stir to combine. Add shredded meat back into a slow cooker. Stir in the spinach, peas and basil/parsley. Turn the heat off and let it sit for a bit before serving. Serve over pasta (your choice: regular, GF, quinoa, etc). Top with a little bit of Parmesan cheese. Enjoy immediately

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