Categories: dinner, nondairy, not tried
Ingredients
- 1 1/2 cups all-purpose flour
- 5 pounds beef stew meat, cut into 1 inch pieces
- Salt to taste
- Pepper, freshly ground, to taste
- 1/4 cup extra virgin olive oil
- 5 thick bacon slices, cut into 1 inch pieces
- 5 large carrots, peeled, cut into 1/2 inch pieces
- 2 yellow onions, sliced 1/4 inch thick
- 5 garlic cloves, chopped
- 2 bay leaves
- 6 fresh thyme sprigs
- 6 fresh flat-leaf parsley sprigs
- 1 pound white button mushrooms, halved
- 1 bottle Pinot Noir
- 1 tablespoon beef demi glace
- Baby red potatoes, steamed and tossed with butter and chopped parsley for serving
Directions
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Place flour in a large bowl.
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Season beef with salt and pepper; add to flour and stir to coat evenly.
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Transfer to a plate, shaking off excess flour.
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In a large saute pan over medium high heat, warm oil.
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Brown beef in batches on all sides, 5 to 7 minutes.
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Transfer to a slow cooker.
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Add bacon, carrots, onions, and garlic to pan; cook, stirring occasionally, until tender, about 10 minutes.
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Transfer to slow cooker along with bay leaves, thyme, parsley, and mushrooms.
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Off the heat, pour wine into saute pan; set over medium-high heat.
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Whisk in demi-glace; bring to a boil, stirring to scrape up browned bits.
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Add to slow cooker, cover and cook until meat is fork tender, 6 hours on high or 8 hours on low.
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Discard bay leaves.
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Serve alongside steamed potatoes.