I modified this a bit so I could use my Instant Pot (which has that fabulous saute function) It also comes together very quickly in the Instant Pot.
Ingredients
- 5 slices bacon finely chopped
- 3 lbs. boneless beef chuck cut to 1 inch cubes
- 1/2 cup flour, seasoned with salt & pepper to taste
- 1 cup red cooking wine
- 2 cups beef broth
- 3 Tbs tomato paste
- 1/8 cup soy sauce
- 1/8 cup worcestershire sauce
- 1/4 cup corn starch
- 3 garlic cloves finely chopped
- 2 Tablespoons thyme finely chopped
- 1 onion, sliced
- 5 Medium Carrots sliced
- 1 pound baby potatoes I used tri color
- 8 ounce fresh mushrooms sliced
- fresh chopped parsley for garnish
Instructions
- In a large skillet (or Instant Pot on saute function) cook bacon over medium high heat until crisp. Put bacon in slow cooker or remove from instant pot to plate. Toss beef in Salt and pepper flour and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker or leave in Instant Pot.
- Add the red wine to the skillet/Instant Pot, scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add broth, and tomato paste, soy & worcestershire sauce. Add the sauce to the slow cooker if using.
- Add garlic, thyme, carrots, onions, potatoes, and mushrooms to the pot. Give it a good stir.
- If using slow cooker, cook on low until beef is tender for 8-10 hours or high for 6-8.
- If using Instant Pot, seal and cook on high pressure for 30 minutes (can then quick release if in a hurry or allow to slow release and simmer on warm setting until ready for dinner. The longer it cooks the more tender it is.
- Before serving, turn slow cooker on high heat (or Instant Pot onto saute) Make a slurry of some of the broth from the pot and the cornstarch. Whisk well and stir into pot. Simmer and stir 5 minutes until sauce is thickened.
- Garnish with fresh parley and serve over mashed potatoes or rice if desired. Also good as stew, served with crusty bread and salad on the side.
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