This beef in red wine stew is absolute comfort food. Slow-cooked in a slow-cooker this produces fork-tender meat that falls off the bones. The thick creamy red-wine based gravy is perfect over steamed rice, mashed potatoes, or couscous.
¼ cup(4.00tablespoon)Flouror cornflour
1tablespoonRosemary(or use fresh)
1tablespoonThyme(or use fresh
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Clean, and chop the veggies into large bite-size pieces (3-inches).
Season beef with salt, pepper, and toss in the flour – coat well.Tip - The flour gives these that toasted brown look and will help thicken the sauce later.
In a skillet over medium heat sear the beef with oil on all sides.Tip - Cook 2 minutes on one side before you turn over. Then cook 2 minutes on the other side as well.
Once the beef is browned remove from the pan and set aside
To the same skillet - add a tablespoon more oil and saute the onion, ginger, and garlic. Remove and set aside.
To the same skillet add red wine and deglaze the pan. Remove pan for the heat and set aside.
Place the meat (and bones) in the slow cooker, followed by the onion mixture and deglazed liquid.
Add the bay leaves, cinnamon, rosemary, and thyme. Combine the tomato paste into the stock and add to the slow cooker too.
Once all the ingredients are in the slow cooker ensure the meat is tucked into the sauce.
Cook in the slow cooker or crockpot until the meat is fork-tender.You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender
When ready sprinkle with fresh herbs like parsley or cilantro.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you