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HONEY AND DIJON BEEF STEW

Serves 6

• 2 pounds beef stew meat
• 1 (16-ounce) bag frozen pearl onions
• 4 red potatoes, washed and sliced into ½-inch rounds
• 1 cup chopped baby carrots
• ½ cup chopped celery
• 8 garlic cloves, peeled
• 2 tablespoons honey
• 2 tablespoons tomato paste
• 1 tablespoon Dijon mustard
• 1 tablespoon herbes de Provence
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 (750-ml) bottle of dry red wine

Use a 6-quart slow cooker. Place the meat into the insert. Add the onions and the potatoes. Add the carrots, celery, and garlic. Add the honey, tomato paste, mustard, and seasonings. Stir in the entire bottle of red wine. Cover, and cook on low for 8 to 10 hours, or until the garlic cloves smash easily with the back of a spoon and the meat has reached desired tenderness.

The Verdict

Every time I make a new stew recipe I declare that “This is it! This one is my favorite!” try this stew. It’ll be your new favorite, too!