Ingredients:
- 2½-3 pounds large, well-marbled beef cubes, patted dry
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 (1-pound) bag frozen pearl onions, rinsed under hot water to separate, and drained
- ½ cup tomato paste
- 6 cloves fresh garlic, minced
- 1 tablespoon beef bouillon powder dissolved in 2 cups very hot water
- 1 cup Burgundy, Pinot Noir, or other full-bodied red wine
- 1 teaspoon dried rosemary, crumbled
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons Wondra flour for thickening gravy, optional
- Preparation
- After the beef cubes have been patted dry, place them into a Ziploc bag. Add the flour and toss to coat
Heat the oil in a very large skillet Shake excess flour from the beef cubes and place them into the pan in a single layer, working in batches if necessary Sear until brown on all sides, about 3 minutes per side. Remove the cubes and place them into the bowl of the slow cooker - Add the pearl onions, tomato paste, and garlic. Stir to distribute.
- Pour in the beef bouillon and wine. Sprinkle in the rosemary, thyme, parsley, salt, and pepper
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Recipe by Susie Fishbein