Make-Ahead Slow Cooker Beef Stew

Ingredients

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