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Preparation time
25 minutes
Total time:
6 hours 25 minutes
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Ingredients
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8 to 12 baby potatoes (or 4 medium potatoes, peeled and halved)
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4 carrots, peeled and halved lengthwise
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1.6 kg (3 ½ lbs) boneless beef blade roast, cut into large 4 cm (1.5 in.) cubes
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30 ml (2 tbsp.) olive oil
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2 onions, quartered
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4 garlic cloves, halved
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30 ml (2 tbsp.) unbleached all-purpose flour
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250 ml (1 cup) red wine
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250 ml (1 cup) chicken broth
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1 can of 14 oz (398 ml) diced tomatoes
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3 sprigs of fresh thyme
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Directions
- Place the potatoes and carrots in the bottom of the slow cooker.
- In a large skillet, brown the meat cubes in the oil. Salt and pepper. Place in slow cooker.
- In the same skillet, brown the onions and garlic. Add oil as needed. Sprinkle with flour and continue cooking for 1 minute. Add the wine and bring to a boil, stirring. Pour into slow cooker. Add broth, tomatoes, and thyme.
- Cover and cook on High for 6 hours or on Low for 8 hours or until meat is fork tender. Remove the thyme. Adjust seasoning. The recipe can also be cooked in a pan in the oven at 150°C (300°F) for 4 hours.
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