Beef Danube

By Kathy_S

Ingredients

• 1/4 cup olive oil
• 4 large garlic cloves, halved, thinly sliced
• 2 lbs boneless chuck or blade steak, cut into 1 1/2 inch cubes
• salt and freshly ground pepper to taste
• 3 medium carrots, halved lengthwise and sliced
• 1 large onion, diced
• 3 tbsp flour
• 1 cup beef stock
• 1 cup red wine
• 1 14oz can diced tomatoes
• 2 tbsp tomato paste
• 2 bay leaves
• 1/2 tsp dried thyme
• pinch ground cloves
• chopped fresh parsley to taste

Preparation

Step 1

Place the olive oil in a large skillet set over medium-low to medium heat. Add the garlic and cook until lightly golden and aromatic, 4 to 5 minutes. Remove the skillet from the heat. Lift the garlic out of the skillet with a slotted spoon and set it in your slow cooker.

Return the skillet to the stovetop and increase heat to medium-high. Season the beef with salt and pepper, then sear in batches, setting the browned pieces in your slow cooker as you go.

Add the carrot and onion to the skillet and cook for 3 to 4 minutes. Stir in the flour and cook for 2 minutes more. Slowly, while stirring, mix in the stock. Mix in the wine, diced tomatoes, tomato paste, bay leaves, thyme and cloves and bring to a simmer. Pour this mixture over the beef and stir to combine. Cover and cook on the low setting for 6 to 8 hours, or until the beef is very tender. Sprinkle servings with chopped parsley.

Makes 4 - 6 servings.