A traditional French recipe, that often uses lower and tougher cuts of meat. Hearty fare that includes vegetables, meat and spices make in a slow cooker (crockpot) for several hours. There is some preparation, but not much. Comes out delicious with just a little bit of effort.Ingredients2 lbs beef for stewAll purpose flour2 cups beef stock2 cups red wine’Tomato pastemushroomscarrotsgarlicsalt, pepper,sprigs of fresh thymeBay leavesPearl OnionsVery easy to make. Dredge the beef stew pieces in plenty of flour to which a generous helping of salt and pepper has been added.Fry the stew pieces in oil for about 5 minutes making sure they are browned on all sides.Fry them in small batches, don’t crowd the pan.Remove and place them all in crockpot. On low heat.add the wine, 1 can of tomato paste, & beef stock to the pan you cooked the meat in. I make my own beef stock out of beef bones and water and salt and let it cook in the crockpot over night. Drain all the bits and pieces out before you use.Scrape all the bits on the bottom of the pan, mix, and bring to a simmer.Then pour over the meat in the crockpot.Add a couple of cups of mushrooms, carrots, & pearl onions.Add a whole clove of garlic, peeled.Add some more salt.Top with a handful of fresh thyme springs. Let cook for 6 to 8 hours, Longer is better.Serve with a baguette, or crusty bread or potatoes.Looking for more Quick & Easy Recipes? Try my7 Quick & Easy Dinners in under 10 minutes.
