I’ve been on a bit of a crock pot frenzy lately. Toss in a few ingredients & several hours later… POOF! Magic in my plate. I also gravitate towards it because my kids eat at different times due to swim practice so this can be ready when they are therefore making my life so much easier.
1 c of all purpose flour
1 tsp salt
2.5 chuck roast, trimmed and cubed
3 tbl of vegetable oil, canola oil or olive oil
2 c of a dry, full-bodied red wine
4 cloves of garlic, chopped
2 sprigs of thyme
2 bay leaves
24 baby white onions
Combine the flour and salt in a ziploc baggie. Shake to combine. Add the meat and shake to coat. Heat a large sauté pan over medium heat with 2 tbl of oil. Brown the meat in batches – should take about 5-7 minutes. Using tongs, remove and place on a plate with paper towels to drain. Then add the meat to the crock pot.
Add the wine to the pan and deglaze (scraping up the brown bits). Stir frequently until it begins to thicken. Add some salt to taste. Then add the garlic, thyme and bay leaves. Pour over beef. Cover and cook on low for 4-6 hours.
One hour prior to the stew begin served peel and trim the onions. Leave them whole but just remove the outer layer. Over a medium flame, place 1 tbl of the oil in the pan. Then add the onions. Cook until browned. Then add them to the crock pot.
Serve over rice, whole wheat egg noodles etc. Great on a cold winter night.
— Knead to Cook