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Wednesday, March 27, 2013



1 cup spelt flour
2 tablespoons smoked paprika
1/2 teaspoon salt
Ground pepper
2 teaspoons olive oil
2-3 lbs chuck or beef stew meat cubed
1 large onion, diced
1 small can tomato paste
1 cup red wine
2 cups beef broth
4 medium sweet potatoes, cubed
4 carrots, peeled and chopped
1 bay leaf
Parsley (fresh or dried)

In a large bowl, mix the flour, paprika, salt and pepper.  Add the beef cubes and toss to coat. 

In the meantime, add some olive oil to a sauté pan and turn the heat up to medium or so.  Add the coated beef, in batches, and brown on each side.  Remove and set aside on a plate with a paper towel (to drain). 

Add the onion and paste to the pan.  Stir and cook for 4-6 minutes. 

While that’s cooking, add the carrots, potatoes and beef to the slow cooker turning that to low (6 hours) or high (4 hours).  Then add the onion/paste mixture. 

Return the pan to the stove and add the wine and scrape up the bottom bits (de-glaze the pan).  Cook for 2 minutes.  Then pour over the top of the meat/veggies in the crock pot. 

Add the additional broth and spices.  Cover and cook. 

Adjust spices and serve over rice or noodles… whichever you prefer.  A good red wine and crusty bread will make this dinner perfect!

Adapted from recipe at:

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