In the crockpot insert combine 2 cups of dry red wine, 2 sliced onions, 2 sliced carrots, 2 sliced celery ribs, 4 minced garlic cloves, 2 tablespoons chopped parsley, 1 15-ounce can of tomatoes (drained and chopped), 2 tablespoons of olive oil, 1 teaspoon salt, 1 teaspoon thyme, 1/2 teaspoon basil, 1/2 teaspoon rosemary, 1/4 teaspoon black pepper, 1 bay leaf, and about 3lbs of stew meat.
Refrigerate overnight.
Next day: The recipe says to pour off & discard all but one cup of the marinade, but I didn't - I left it all in there for extra gravy and just thickened it a bit at the end with a cornstarch/water paste. Slow cook the beef mixture for 7-8 hours on low. Cool & refrigerate over night. (Personally, I think you could eat it at this stage if you were really hungry or impatient!)
Next day: Scrape off fat. Heat oven to 350. Bake uncovered (if you have lots of gravy) for about 1 hour. Leaving a cover off will help thicken the gravy. If you want, during the last 10 minutes of baking you can stir in 1/2 cup of oil cured black olives. Thicken the gravy if you need/want to.
Serve with pasta, potatoes, or crusty bread.
I found this recipe to be so easy & delicious, if you remember to start it a day or two before you want to eat it. Marinating it is the key.
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1 comment:
So, you do like cooking! Yes, we are having Hungarian stuffed peppers tonight for dinner. Yum. I can't wait until they are done. I'll let you know how they turn out, and if they are good I'll pass you the recipe!
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