Friday, February 17, 2017


8 small new potatoes (or 4 medium potatoes, peeled and halved
4 carrots, peeled and halved lengthwise
3.5 lb boneless beef blade roast, cut into 1.5 inch cubes
2 Tbsp olive oil
2 onions, cut into wedges
4 cloves garlic, peeled and halved
2 Tbsp flour
1 cup red wine
1.5 cups chicken broth
1.5 cups canned diced tomatoes
3 sprigs fresh thympe
Salt & pepper

Place the potatoes and carrots in the slow cooker. Set aside.

In a large skillet over medium-high heat, brown the meat in the oil. Season with salt and pepper. Transfer to the slow cooker.

In the same skillet over medium heat, 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 on high or 8 hours on low. 

Remove thyme, adjust seasoning if desired.

*You can also cook this dish in an oven preheated to 150 degrees. Cook for 4 to 5 hours.

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