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Slow-Cooked Beef
with Red Wine
Preparation 25 minutes
Cooking 6 hours 15 minutes
Serves 4 to 6
» 8 to 12 small new potatoes (or 4 medium
potatoes, peeled and halved)
» 4 carrots, peeled and halved lengthwise
» 3 1/2 lb (1.6 kg) boneless beef blade roast,
cut in 2-inch (5 cm) cubes
» 2 tbsp (30 mL) olive oil
» 2 onions, cut in wedges
» 4 cloves garlic, peeled and halved
» 2 tbsp (30 mL) flour
» 1 cup (250 mL) red wine
» 1 cup (250 mL) chicken broth
» 14 oz (398 mL) can diced tomatoes
» 3 sprigs fresh thyme
» Salt and pepper
1 Place the potatoes and carrots in the slow cooker.
2 In a large skillet, brown the meat in the oil. Season with salt and pepper. Place in the slow cooker.
3 In the same skillet, brown the onions and garlic. Add oil if necessary. Dust with flour and cook for 1 more minute. Add the wine and bring to a boil while stirring. Transfer the mixture to the slow cooker and add the broth, tomatoes and thyme. Cover and cook until the meat is fork tender, about 6 hours with the cooker set to high or 8 hours on low. Remove the thyme. Adjust the seasoning. You can also cook this dish in an oven preheated to 300°F (150°C). Cook for about 4 hours. Back |
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