Slow Cooker Big Beef Stew

• 3 lbs cubed stew meat
• 1 large onion, sliced
• 1 teaspoon parsley flakes
• 2 green bell peppers, sliced
• 2 celery ribs, sliced
• 5 carrots, sliced
• 28 ounces crushed tomatoes
• 1 garlic clove, minced
• 2 cups water
• 2 tablespoons vegetable oil
• 14 cup dry white wine
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

1. Salt and pepper beef.
2. Brown beef with two tablespoons of vegetable oil.
3. Add beef to slow cooker when browned.
4. Saute the onions in the same pan as used for the beef until slightly softened, scraping up the brown bits left on the bottom of the pan from the beef.
5. Add the wine and cook on med to high heat for about 3-5 minutes, stirring occasionally, making sure not to over brown the onions.
6. Still scraping up the brown bits on the bottom of the pan.
7. Add onions to slow cooker and beef.
8. Combine all other ingredients with beef/onion mixture in slow cooker and stir.
9. Cover.
10. Cook on high for 4 hours or low for 8 hours.

stew meat, onion, parsley flakes, green bell peppers, celery, carrots, tomatoes, garlic, water, vegetable oil, white wine, kosher salt, black pepper

Taken from www.food.com/recipe/slow-cooker-big-beef-stew-400894 (may not work)