Beef & Potato Stew: The secret is all in the Marinade... 5 pounds boneless beef chuck (well marbled), cut into 2-inch pieces 3 large potatoes, cubed 3 tablespoons olive oil 3 carrots, quartered 3 celery ribs, quartered 2 medium onions, quartered 1 head garlic, halved crosswise 3 tablespoons tomato paste 1/3 cup balsamic vinegar 1 bottle dry red wine (about 4 cups) 2 bay leaves 2 thyme sprigs 3 cups veggie broth 3 cups water Directions: First things first, after youve cut up your chuck, put it into an extra large ziplock bag with about 2 of the cups of red wine. Allow it to sit in the refrigerator overnight. Take your the bag the following morning and allow to warm to room temperature on the counter, then pour the contents of your ziplock into the slow cooker, along with the rest of your ingredients. Cook on High for 4 hours or on Low for 8 hours; either way you end up with the same stewy goodness! Proudly Sponsored by Wholesome Pickens; Weve got a lot of picking going on!
Posted on: Thu, 18 Sep 2014 20:20:04 +0000
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