This French stew was traditionally made in a specially shaped covered terra-cotta crock that allowed condensation to build up and prevented any of the braising liquid from evaporating—all of which makes for a velvety, rich stew with super moist meat and very tender vegetables. The slow cooker is a great modern equipment swap that will let you achieve the same results. It’s fin—in fact better—if you make this dish a day or 2 ahead, giving the herbs and wine time to meld with the meat and vegetables for rich, complex flavor. To end up with a 2-pound trimmed chuck roast, you should purchase 21⁄2 pounds. Save yourself time and ask the person behind the meat counter to trim the meat and cut it into stew sized pieces.
1 tablespoon canola oil
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.