Bella 13717 Manual De Instrucciones página 15

Sprinkle salt, pepper and flour onto the meat. Heat a large, heavy-
bottomed skillet over medium-high heat and brown beef on all sides.
Prepare Sun Dried Tomato Tapenade. Add all tapenade ingredients
to the bowl of a small food processor and process until smooth.
Add the remaining Beef Provencale ingredients, except artichoke
With a large spoon or ladle, skim the fat from the cooking liquid.
Stir the remaining tomato tapenade into the vegetables and sauce in
the Slow Cooker. Generously season with salt and pepper, to taste.
Turn the temperature down to LOW and continue to slow cook until
the meat is very tender, 2 to 4 hours (for a total of 6 - 8 hours).
During the last hour of cooking, add the artichoke hearts and parsley
SO-309568 BELLA 5qt Manual Slow cooker IM r3.indd 13
suN dRIed toMAto tAPeNAde
1 cup sun dried tomatoes, drained (reserve the oil)
5 tablespoons oil, from the sun dried tomatoes
4 medium cloves garlic, peeled
2 tablespoons drained capers packed in brine
2 tablespoons herbs de Provence
3 tablespoons red wine vinegar
Transfer the browned meat to the Slow Cooker.
Smear the meat with half of the prepared tapenade.
hearts and parsley to the Slow Cooker. Cook on HIGH
for the first 4 hours.
Transfer the meat to a cutting board.
to the Slow Cooker.
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