October 31, 2016
Fresh Tomatoes, Dinner, Main Dish,
Beef, Vegetables, Celery, Carrot, Italian, Entertaining, Fall/Autumn, Winter, Weeknight Meals, Broil, Skillet, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Wine, Make it from scratch more
Add toRecipe Book
Add toShopping List
"I like to serve this over grits, mashed potatoes, or pasta. Although customarily this recipe calls for veal, this is a more economical version and still very tasty!"
Sprinkle 1/2 teaspoon salt over the beef. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add beef; cook 4 minutes on each side or until browned. Add beef to a 6 quart slow-cooker coated with cooking spray.
Add 1 1/2 teaspoons oil to the skillet; swirl to coat. Add onion, celery, carrot, tomato paste, and garlic; saute 4 minutes. Add beef stock and mushrooms. Bring to a boil and cook 1 minute, scraping pan to loosen browned bits.
Add stock mixture, wine, cornstarch, pepper, and bay leaf to the slow cooker.
Place tomatoes on a jelly roll pan. Broil 8 minutes or until blackened. Place tomatoes on beef, pressing lightly to crush. Cover and cook on low for 8 hours or until the beef is tender.
Remove the beef from the slow cooker. Remove the meat from the bones (save for those that like marrow). Stir the meat and 1 1/4 teaspoons salt into the slow-cooker. Discard the bay leaf.
Combine the parsley, rind, and garlic. Sprinkle on top when you serve.
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
When the goblins are out and the night is upon us, hunger strikes in and these...
Recipe Stories / Blog
Every potato pancake recipe I know of has one simple ingredient. Yup......
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
When you’re craving comfort food and you’re sure that a simple burger just won’t...