3 oz thinly sliced prosciutto or pancetta, chopped
1 1/2 lb beef stew meat, cut into 1-inch pieces
2 jars (7 oz each) sun-dried tomatoes in oil, drained, chopped (1 1/4 cups)
2 medium carrots, sliced (1 cup)
1 cup chopped celery
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen diced tomatoes, undrained
1/2 cup dry red wine
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes


In 8-inch nonstick skillet, cook prosciutto over medium-high heat about 5 minutes, stirring frequently, until crisp. Drain on paper towels.
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix prosciutto and remaining ingredients.
Cover; cook on Low heat setting 8 to 9 hours (or on High heat setting 4 hours to 4 hours 30 minutes).