Since I didn't have all day to tend to the stove, I simply made this in my crock pot after browning the meat. So easy and so delicious!
Yield: 8-10 servings
- 2.5 pounds beef stew meat
- 1/4 cup of all purpose flour
- 1 teaspoon season salt
- pepper
- olive oil psst...I splurged and used schmaltz (chicken fat) and bacon to grease
- 2 thick slices of smoked bacon
- 2 shallots, small dice
- 2 cloves of garlic, minced
- 1 large onion, chopped
- 3 carrots, chopped
- 4 celery ribs, chopped
- 1 pound of Dutch yellow potatoes
- 4 ounces of white mushrooms, sliced (half a container)
- 1/4 cup of tomato past
- 2 anchovies
- 1/2 cup of red wine vinegar
- 1 1/2 cup of red wine, save the 1/2 cup for deglazing the pan
- 3 cups of beef broth
- 1 cup canned whole tomatoes with juices
- 1 1/2 teaspoon salt
- 3 bay leaves
- 1/2 teaspoon dried thyme
- 1/3 cup chopped parsley
In a large skillet, add oil (schmaltz and 1/2 of the chopped bacon, in my case) and brown meat over high heat. Remove and place in slow cooker.
Deglaze skillet with 1/2 cup of red wine. Add about a couple tablespoons of remnants into the slow cooker.
Add all the vegetables and remaining bacon. Stir in tomato paste and anchovies. Mix the meat and vegetables to distribute evenly.
Add wine, vinegar, and tomatoes with juice. Top with beef stock (reserve any remaining for later). Put salt, bay leaf, and thyme, set slow cooker on to high. Reduce temperature to low once stew brings to a boil. Simmer for 4-5 hours. Serve with nice, hot crusty baguette.
