Ingredients

The following ingredients have 8 Servings
  • 1 1/2 pounds lean beef chuck (cut into bite-size cubes)
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons white whole-wheat flour (or all purpose flour)
  • 2 tablespoons extra virgin olive oil (divided)
  • 1/2 cup red wine
  • 1 whole rosemary sprig
  • 3 thyme sprigs
  • 1 teaspoon dried oregano
  • 1 pound white button mushrooms (halved)
  • 10 pearl onions (halved or 1 medium yellow or white onion, diced)
  • 2 celery stalks (thickly sliced)
  • 2 carrots (chopped into 1/2 inch thick slices)
  • 2 garlic cloves (minced)
  • 3 cup beef stock (low-sodium)
  • 1 bay leaf
  • 1 pound russet Idaho potatoes (peeled and chopped into large cubes)

Instruction

  • Sprinkle beef cubes with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge in flour to coat.
  • Put 1/2 tablespoon of olive oil in the pan over medium-high heat. Add half the beef cubes and brown on all sides, for about 5 minutes. It is not necessary to cook the beef all the way through, just sear the outsides. Repeat with the second batch. Set the beef aside.
  • In the same pan that the beef was browned in, add 1/4 cup of the wine and scrape the bottom, allowing some of the liquid to evaporate. Add herbs, mushrooms, pearl onions or diced onion, celery, carrots, and 1 more tablespoon of olive oil and cook for about 5 minutes. Add garlic and cook for an additional 30 seconds.
  • Pour everything from the pan into the slow cooker. Add the rest of the wine, the stock, the rest of the salt, the bay leaf, the potatoes, and beef cubes. Cook on high for 4- 6 hours or low for 8 hours.
  • Enjoy!