Time: 6 – 8 Hours Serves: 6

Ingredients:

•2 TBSP Rosemary Agrumato Olive Oil

• 1/4 Cup Traditional 18 Year Style Dark Balsamic

• 2 lbs Stew Meat

• 1/2 Cup Finely Chopped Onion

• 1 TBSP Minced Garlic

• 2 Cups Chopped Carrots

• 2 Cups Chopped Celery

• 8 oz Mini Red Potatoes, Halved

• 1 TBSP Tomato Paste

• 1/2 Cup Dry Red Wine

• 1 Bay Leaf

• 1 tsp Fresh or Dried Chopped Rosemary

• 2 tsp Salt

• 1 tsp Black Pepper

• 4 Cups Beef Broth

Directions: 

1. Heat Rosemary Agrumato Olive Oil in a large skillet and add stew meat to sear a nice crust on meat.

2. Add onions and garlic to the stew meat and cook a few minutes until fragrant.

3. Transfer meat, onions and garlic to a crockpot and add all the remaining ingredients.

4. Cook on low for 8 hours or on high for 6 hours. Remove the bay leaf before serving.