- 1 lb beef chuck roast, cut into cubes (or use stew meat like I did!)
- 3 stalks celery, cut into 1 inch pieces
- 3 carrots, peeled and sliced into 1 inch rounds
- 2 medium russet potatoes, peeled and cut into 1 inch pieces
- 1/2 c roasted bell peppers
- 2 cloves garlic, peeled
- 1 bay leaf
- 3 springs fresh thyme or 2 tsp dried thyme
- 1 spring fresh rosemary
- 3 Tbl Better Batter All-Purpose Flour
- 2 Tbl olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 c beef broth
- 1/2 c red wine
- 1/4 c chopped flat leaf parsley for garnish
Preheat a Dutch oven or large skillet over medium heat. Heat oil until shimmering.
Prepare the beef.
Let the beef chuck roast cubes or stew meat come to room temperature. Pat the meat dry with paper towel and season with salt and pepper on all sides. Put the flour on a small plate (or in a gallon sized zip top bag for easy clean up) and dredge the beef cubes in the flour, coating on all sides. Shake off excess flour. Add the floured beef to the preheated oven, lightly browning on all sides, about two minutes. Cook in batches if the pan is crowded. Repeat with additional beef if necessary.
Slow cook it.
Transfer the beef, juices, and all other ingredients except chopped parsley into the slow cooker. Cook on low for 6 to 8 hours. Remove bay leaf and any leftover stems from fresh herbs. Stir well and spoon into serving dishes; garnish with parsley. Serves 3-4 as an entree.
Adapted from SkinnyMs