650g lean chuck steak, cut into bite size cubes
450g potatoes, cut into bite size cubes
2 carrots, thickly sliced
2 celery stalks, thickly sliced
2 tablespoons extra virgin olive oil
1 whole rosemary sprig (can use dried rosemary)
1 teaspoon dried oregano
450g button mushrooms, halved
3 thyme sprigs (can use dried thyme)
1 bay leaf
2 cloves garlic, minced
3 tablespoons flour
1 cup beef stock
3 cups pinot noir
1 medium onion, diced
1 teaspoon salt
½ teaspoon black pepper
Sprinkle beef cubes with ½ teaspoon salt & ½ teaspoon pepper. Dredge in flour to coat. Heat ½ tablespoon of olive oil in a frying pan over medium-high heat. Add ½ the beef cubes & brown on all sides. Repeat with the second batch & set aside in a bowl. Add ¼ cup of wine to the pan & scrape the bottom, allowing some liquid to evaporate. Add herbs, mushrooms, onions, celery, carrots & 1 more tablespoon of olive oil & cook for 5 minutes. Add garlic & cook for another 30 seconds. Pour everything from the frying pan into the slow cooker. Add the remaining wine, stock, salt, bay leaf, potatoes & beef stock. Cook on high for 4-6 hours or low for 8 hours.
ON THE TABLE IN: Slow Cooker 4-8 hours depending on temp setting.
NUMBER OF SERVINGS: 8
CALORIES PER SERVING: 300
Great served with Cauliflower Mash.