2 pounds trimmed boneless chuck roast, cut into 1-in. pieces
1 cup dry red wine
1/4 cup unsalted tomato paste
1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 large carrots, cut diagonally into 1 1/2- to 2-in. pieces (about 1 lb.)
6 large garlic cloves, minced (about 2 Tbsp.)
5 celery stalks, cut diagonally into 1-in. slices
1 (12-oz.) pkg. frozen pearl onions
2 1/2 cups unsalted beef stock, divided
6 large thyme sprigs
3 bay leaves
3 1/2 tablespoons all-purpose flour
3 ounces pitted niçoise olives
Fresh flat-leaf parsley leaves (optional)
Est. added sugars 0g
How to Make It
Heat oil in large skillet over medium-high. Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes. Place in a 5- to 6-quart slow cooker. Repeat procedure with remaining beef. Add wine to skillet; scrape to loosen browned bits from bottom of pan. Bring wine to a boil, and cook 1 minute. Add to slow cooker. Stir in tomato paste, salt, pepper, carrots, garlic, celery, frozen onions, and 2 cups beef stock. Add thyme sprigs and bay leaves. Cover and cook on LOW until beef is tender, 7 1/2 to 8 hours.
Whisk together flour and remaining 1/2 cup stock. Add flour mixture and olives to slow cooker. Increase heat to HIGH; cover and cook until bubbly and thickened, about 5 minutes. Discard thyme sprigs and bay leaves. Garnish with parsley, if desired.
Ann Taylor Pittman
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