Slow-Cooker Portuguese Beef Stew with Ruby Port Ingredients: 2 tablespoons extra-virgin olive oil 3 pounds well-trimmed boneless beef short ribs, cut into 1 1/2-inch pieces Salt Freshly ground pepper 2 large Spanish onions, very thinly sliced 3 medium carrots, cut into 1/2-inch chunks 1 cup ruby port 1 1/2 cups dry red wine Preparation: