Slow Cooking Wine Stew | zojirushi.com

Ingredients (serves 4):

2 lbs. beef chuck roast, cut into 1.5 inch cubed pieces

For marinade:

1/2 tsp. freshly ground black pepper
1 bottle (720 ml) dry red wine
1/4 medium onion, grated
1 bay leaf
0.2 oz. thyme sprigs

For stew:

2 Tbsp. all-purpose flour
1 Tbsp. olive oil
2/3 tsp. kosher salt
2 cups vegetable broth
3 Tbsp. tomato paste
1 Tbsp. honey
6 oz. pearl onions, frozen
4 small red potatoes, halved
3 medium carrots, peeled and cut into bite-sized pieces

For garnish:

1 Tbsp. fresh parsley, chopped

*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

1

In a bowl, place cubed meat, and all marinade ingredients. Mix well and cover with plastic wrap and let the meat marinate in the refrigerator for at least 2 hours, or up to 24 hours.

2

Turn on the Gourmet d'Expert® Electric Skillet, set to 360ºF.

3

Take out meat from marinade, wipe off excess liquid, place on a plate and toss with the flour. Set aside marinade for later use.

4

Place olive oil into the skillet and cook the meat in two batches until well browned on all sides, 6 minutes for each batch.

5

Add remaining marinade, salt, broth, tomato paste, honey and bring to a boil. Skim off any scum that rises to the surface. Reduce heat to SIMMER, cover and cook for 3 hours.

6

Add the pearl onions, potatoes and carrots to the skillet. Cover and cook until the vegetables are tender, about 1 hour.

7

Turn off heat, remove bay leaf and thyme stems. Serve in individual bowls and top with parsley.

8

Enjoy!