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This is a hearty and filling stew-type dish. While it does require some prep before putting on the crock-pot, it is well worth the results. Serve with mashed potatoes to catch all the delicious gravy drippings.
2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
8 ounces mushrooms, diced
1 cup pearl onions, whole
6 cloves garlic, crushed
2 and 1/2 pounds beef chuck, in 1-inch chunks
1 teaspoon Italian seasoning
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1 and 1/4 cups Alfasi Cabernet Sauvignon or other dry red wine
2 cups Manischewitz Chicken Broth or other chicken stock
1/2 cup tomato sauce
1/4 cup Manischewitz Potato Starch
Heat olive oil in a sauté pan over medium heat. Add onion, carrots, mushrooms, and pearl onions and sauté until translucent, about 15 minutes.
Add garlic and stir until fragrant. Add Italian seasoning, salt, pepper, and bay leaf. Add meat and brown the meat.
Add wine, chicken stock, tomato sauce, and potato starch, and mix until smooth.
Add mixture to a crock-pot and cook on low overnight.
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