Ingredients

• 3 tablespoons olive oil , divided
• 2 pounds cubed beef stew meat
• 1 large onion , roughly chopped
• 2 cloves garlic , crushed
• 1 , 14.5 ounce
• 1 , 3 inch
• 2 large bay leaves
• 1 sprig fresh rosemary
• 1 teaspoon ground nutmeg
• 1⁄16 teaspoon ground black pepper , or to taste
• salt to taste
• 1 cup red wine
• 2 tablespoons vinegar
• 2 tablespoons ketchup , or more to taste
• 1 pound baby shallots , peeled

Instructions

1. 1 Heat 2 tablespoons oil in a large skillet over high heat. Add beef, onion, and garlic; cook and stir until meat is browned on all sides and onion is translucent, 6 to 8 minutes. Add tomatoes, cinnamon stick, bay leaves, rosemary, pepper, and salt. Cook over medium heat, stirring occasionally, for about 3 minutes. Stir in wine and vinegar.
2. 2 Pour beef mixture into a slow cooker and stir in ketchup. Cover and cook on Low until beef is tender, 6 to 8 hours.
3. 3 Meanwhile, heat remaining 1 tablespoon oil in a skillet. Add shallots and sauté until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.
4. 4 Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.

Nutrition per serving