SLOW COOKER BEEF AND BEAN SOUP

Ingredients

• ​1 tbsp canola oil
• 1 1/2 lb (0.75 kg) stewing beef, cut into 1 inch cubes
• 1 cup dry red wine
• 2 cups chopped carrots
• 2 cups chopped onions
• 2 cups chopped peeled parsnip
• 2 cups cubed peeled butternut squash (1/2 inch)
• 4 cups no-salt-added beef broth
• 3 cloves garlic, finely chopped
• 2 bay leaves
• 2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 can (19 oz/540 mL) navy beans or white kidney beans, rinsed and drained
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary

Directions

1. Heat oil in a large non-reactive frypan over medium-high heat. Add beef in batches and brown on all sides; transfer beef to a plate. Add wine to frypan and cook, scraping to loosen browned bits, until wine is reduced by half.
2. Place wine, beef and any accumulated juices in a 6 quart slow cooker. Add carrots, onions, parsnip, squash, broth, garlic, bay leaves, salt and pepper; stir to combine.
3. Cover and cook on high heat setting for 4 hours.
4. Uncover slow cooker. Add beans, parsley and rosemary; stir to combine. Cover and cook on low heat setting until beans are heated through, about 15 minutes. Remove and discard bay leaves.