Season the beef generously all over with salt and pepper, then pace in a arge pastic bag, add the flour, and shake the bag to coat the beef evenly. Remove the meat from the bag and shake off the excess flour.
In the frying pan over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, add the beef and sear, turning as needed, until browned on two sides, 8–10 minutes. Using a slotted spoon, transfer to a slow cooker.
Pour off most of the fat in the pan and return the pan to medium-high heat. Add the garlic and cook, stirring, for about 1 minute. Pour in the wine and stir to dislodge any browned bits from the pan bottom. Add the stock, thyme, and bay leaves, then pour the contents of the pan over the beef. Stir in the carrots. Cover and cook on the low setting for 6 hours.
Add the mushrooms and pearl onions, submerging them in the liquid. Re-cover and continue to cook on the low setting for 1 hour longer. The beef and vegetables should be very tender.
Remove and discard the bay leaves and thyme. Let the stew stand for a few minutes, then use a arge spoon to skim the fat from the surface. Ladle the stew into warm shallow bowls, garnish with the parsley, and serve.
½ lb (225 g) applewood smoked bacon, diced
3 lb (1.4 kg) boneless beef chuck, trimmed of excess
fat and cut into 2-inch (5-cm) cubes
Kosher salt and freshly
ground pepper
¾ cup (90 g) all-purpose flour2 tablespoons canoa oil4 cloves garlic, smashed1 ½ cups (350 ml) dry red wine1 cup (240 ml) beef
or chicken stock
3 fresh thyme sprigs
3 bay leaves
3 arge carrots, peeled, halved lengthwise, and cut crosswise into 1-inch (2.5-cm) chunks ½ lb (225 g) cremini mushrooms, brushed clean, stem ends trimmed, and quartered
1 package (10 oz/285 g) frozen pearl onions, thawed and drained
2 tablespoons chopped fresh fat-leaf parsley
SERVES6
No slow cooker book would be complete without a great beef stew recipe. For a colorful spin, swap in multicolored heirloom carrots for the classic variety, or exchange some of the carrots for other root vegetables, such as parsnips or turnips.
FRENCH-STYLEBEEFSTEW
28
BEEF
Season the roast generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Add the roast and sear, turning as needed, until browned on all sides, about 10 minutes. Using tongs, transfer to a slow cooker.
Pour off all but 1–2 tablespoons of the fat in the pan and return the pan to medium heat. Add the onion, chopped carrot, celery, and ½ teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Pour in the stock, wine, and vinegar, add the thyme and another ½ teaspoon salt, then raise the heat to high and bring to a boil, stirring to dislodge any browned bits from the pan bottom. Remove from the heat.
Pour the contents of the pan over the roast. Arrange the parsnips, rainbow carrots, and turnips around the roast, pushing them down into the cooking liquid. Cover and cook on the low setting for 8 hours. The roast and the vegetables should be tender.
Transfer the roast to a cutting board and tent with aluminum foil. Using a slotted spoon, transfer the vegetables to a bowl and cover to keep warm. Strain the cooking liquid into a pitcher or bowl, let stand for a few minutes, then use a arge spoon to skim the fat from the surface.
In a saucepan over medium heat, melt the butter. Whisk in the flour, then cook, stirring, for about 1 minute. Slowly add the cooking liquid while whisking constantly, then continue to whisk until thickened to a gravy consistency, about 3 minutes. Taste and adjust the seasoning with salt, pepper, and/or balsamic if needed.
Snip and remove the strings from the roast, then cut the roast against the grain into slices. Transfer the slices to a serving patter and surround them with the vegetables. Spoon some of the gravy over the beef slices and vegetables, then pour the remainder into a small bowl or pitcher. Serve the meat and vegetables with the gravy alongside.
1 boneless beef chuck roast, 4 lb (1.8 kg), tied
Kosher salt and freshly
ground pepper 1 tablespoon canoa oil 1 arge yellow onion, finely chopped
1 arge carrot, peeled and finely chopped
1 arge celery stalk, finely
chopped
2 cups (475 ml) beef stock ⅓ cup (80 ml) dry red wine⅓ cup (80 ml) balsamic vinegar
1 tablespoon chopped
fresh thyme
¾ lb (340 g) small parsnips, peeled and cut into thick matchsticks
¾ lb (340 g) baby rainbow carrots (2 small bunches), peeled and arger carrots halved lengthwise
½ lb (225 g) baby turnips, peeled and cut into halves or quarters
3 tablespoons unsalted butter3 tablespoons all-purpose flour
SERVES6–8
The addition of balsamic vinegar contributes an unexpected sweet tang to the sauce for this hearty pot roast. Look for small or baby vegetables and be sure to cut them into uniform pieces so they cook evenly. If you like your vegetables with a little bite, add them after the pot roast has cooked for 4–5 hours. They will come out crisp-tender.
BALSAMICPOT ROAST WITH BABY ROOT VEGETABLES
30
BEEF
Put the corned beef and its juices and the contents of the spice packet in a slow cooker. Add the onion, sauerkraut, mustard, sugar, 1 teaspoon salt, and a few grinds of pepper and mix well with your hands. Pour in the ale and stock, then cover and cook on the low setting for 4 hours.
Add the parsnips, carrots, and cabbage wedges, submerging them in the liquid. Re-cover and continue to cook on the low setting for 4–6 hours longer. The vegetables and brisket should be very tender.
Transfer the brisket to a cutting board and let rest for 5 minutes. If you wish to serve the cooking liquid with the brisket, let the liquid stand for a few minutes, then use a arge spoon to skim the fat from
