Photo: Jennifer Causey
Active Time
35 Mins
Total Time
8 Hours 35 Mins
Serves 8 (serving size: 1 1/2 cups)

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.

How to Make It

Step 1

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.

Step 2

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.

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