- 8
Ingredients
- 2 tablespoons canola oil, divided
- 2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes, divided
- 1 teaspoon kosher salt, divided
- 12 ounces cipollini onions
- 4 garlic cloves, minced
- 2 tablespoons unsalted tomato paste
- 1/2 cup plus 2 tablespoons sweet Marsala wine, divided
- 1 1/2 cups unsalted beef stock
- 1 teaspoon freshly ground black pepper
- 3 thyme sprigs
- 8 ounces small button mushrooms
- 4 large carrots, cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- Thyme sprigs
Preparation
Step 1
1. Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of beef; cook 8 minutes or until well browned, turning to brown on all sides. Place browned beef in a 6-quart electric slow cooker; sprinkle with 1/8 teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and 1/8 teaspoon salt.
2. Add onions to pan; cook 1 minute on each side or until browned. Add onions to slow cooker. Add garlic to pan; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Add 1/2 cup wine, scraping pan to loosen browned bits; cook 2 minutes or until half of liquid evaporates. Add stock and pepper; bring to a simmer. Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid. Top beef mixture with mushrooms; scatter carrots over top.
3. Cover and cook on LOW for 7 1/2 hours.
4. Strain mixture through a colander over a Dutch oven or large skillet; discard thyme sprigs. Bring cooking liquid to a boil; cook 6 minutes or until liquid is reduced to 2 cups. Stir in remaining 3/4 teaspoon salt. Combine remaining 2 tablespoons wine and flour, stirring with a whisk to form a slurry. Stir into cooking liquid; cook 1 minute or until bubbly and thickened, stirring constantly. Pour over beef mixture; toss gently to combine. Garnish with thyme sprigs.