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In this recipe, beef cubes are seared and then slowly cooked together with veggies and a fabulous seasoning to provide a satisfying meal-in-one that everyone will enjoy.
olive oil
2 pounds (1 kilogram) tender chuck or other suitable beef, cubed
1/2 cup Baron Herzog Rose of Cabernet or other semi-dry rosé wine
1 onion, chopped
1 thin stalk celery, sliced
4 medium potatoes, cubed
1 fresh ripe tomato, blended in a food processor
2 large cloves garlic, chopped
1/2 cup water
1 teaspoon Gefen Worcestershire Sauce
2 teaspoons soy sauce
salt, to taste
pepper, to taste
pinch of oregano
1 bay leaf
Heat a little olive oil and cooking spray in a large frying pan over medium/high heat. Add meat cubes and brown on all sides. Transfer to the slow cooker.
Turn slow cooker on high. Pour the wine into the hot frying pan and deglaze the pan, freeing up any bits of meat or fat that are stuck. Pour into slow cooker. Add all the vegetables, including the garlic.
Pour water into a one-cup measuring cup. Add all the seasonings, aside from the bay leaf, and mix well. Carefully pour over the meat and veggies.
Tear the bay leaf in half and put half on either side of the slow cooker. Cook on high for five hours or on low for seven to eight hours, mixing occasionally if possible. If necessary, add a little water midway. (I didn’t, but every slow cooker is different, and some people want a lot of gravy!)
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Styling assisted by Simmy Horwitz
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