Substitute boneless lamb shoulder for the beef, and add 2 tablespoons chopped fresh rosemary to the slow cooker.All of the great European wine-producing regions—from Chianti to Burgundy and Rioja—have a dish similar to this straightforward but delicious stew. The meat is simmered in lightly seasoned wine with some vegetables added. Serve it with steamed or roasted potatoes, and more red wine.
Makes 4 to 6 servings | Prep time: 25 minutes | Minimum cook time: 4 hours in a medium slow cooker
2 pounds stewing beef, fat trimmed and cut into 2-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1/2 pound white mushrooms, wiped with a damp paper towel, stemmed, and sliced
2 carrots, thinly sliced
2 cups Chianti or other dry red wine
1/2 cup Beef Stock or purchased stock
1 (14.5-ounce) can diced tomatoes, undrained
1 tablespoon tomato paste
2 tablespoons chopped fresh parsley
1 bay leaf
1 tablespoon cornstarch
1 cup fresh peas or frozen peas, thawed (optional)
Salt and freshly ground black pepper to taste
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil beef for 3 minutes per side or until browned. Transfer beef to the slow cooker, and pour in any juices that have collected in the pan.
2. Heat olive oil in a medium skillet over medium-high heat. Add onion, garlic, and mushrooms. Cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent and mushrooms are soft. Scrape mixture into the slow cooker.
3. Add carrots, wine, stock, tomatoes, tomato paste, parsley, and bay leaf to the slow cooker, and stir well. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until beef is tender.
4. If cooking on Low, raise the heat to High. Mix cornstarch and 2 tablespoons cold water in a small cup, and stir cornstarch mixture and peas, if using, into beef. Cook for an additional 15 to 20 minutes, or until juices are bubbling and slightly thickened. Remove and discard bay leaf, season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute boneless lamb shoulder for the beef, and add 2 tablespoons chopped fresh rosemary to the slow cooker.