- 1 1/2 pounds lean beef chuck, cut into bite size cubes
- 1 pound russet (Idaho) potatoes, peeled and chopped into large cubes
- 2 carrots, chopped into 1/2 inch thick slices
- 2 stalks celery, thickly sliced
- 3 tablespoons extra virgin olive oil, divided
- 1 whole sprig rosemary
- 1 teaspoon dry oregano
- 1 pound white button mushrooms, halved
- 3 thyme sprigs
- 1 bay leaf
- 2 cloves garlic, minced
- 3 tablespoons white whole wheat flour or all purpose flour
- 1 cup low-sodium beef stock
- 3 cups pinot noir
- 10 pearl onions, halved or 1 medium yellow or white onion, diced
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
Take 1/2 teaspoon of salt and 1/2 teaspoon of pepper and scatter them in beef cubes. Add into the flour to coat.
Put the pan over medium high heat and add 1/2 tablespoon of olive oil. Add half the beef cubes for about 5 minutes so as to brown all sides. There is no need to cook the beef through just scorch the outer parts. Redo the same step with the remaining coated beef cubes and then leave the beef aside.
Use the pan into which the beef has been browned, pour out 1/4 cup of wine and scrape the pan bottom, leaving some of the liquid to evaporate. Add the following ingredients: mushrooms, diced onion or pearl onions, carrots, herbs, celery. Then, add 1 more tablespoon of olive oil before cooking for about 5 minutes. Do not forget adding garlic and then cook for 30 seconds more.
Pour all the contents of the pan into the slow cooker. Then, the remaining wine, the stock, the bay leaf, the potatoes, the rest of the salt and the beef cubes. Cook on high for 4 to 6 hours or low for 8 hours. Enjoy!
Yields: 8 servings | SmartPoints: 8
Calories: 310 | Total Fat: 10g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 54mg | Sodium: 141mg | Carbohydrates: 19g | Fiber: 3g | Sugars: 3g | Protein: 23g