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Season generously with equal parts salt, pepper and smoked paprika.
In a large skillet, heat 1 tablespoon oil until smoking. Sear the beef
on all sides, in 2 batches, until a rich, brown exterior is achieved.
Transfer both batches of browned meat to the Programmable Slow Cooker.
Return the skillet to medium heat and heat the remaining 2 teaspoons
Add red wine to deglaze the pan, making sure all flavorful brown bits
are incorporated into the wine. Pour into the stoneware liner.
Add beef broth, thyme, and bay leaves. Tuck the whole potatoes into
the outer edges of the stoneware liner. Add carrots. Close the lid.
Program the Slow Cooker for LOW; depending on the amount of food
in the stoneware liner, set the TIME between 9:00 – 10:00 hours or cook
When the meat is tender, remove potatoes using a slotted spoon.
Mash half of the potatoes and return them to the stoneware liner.
This will serve to thicken the sauce naturally. Quarter the remaining
SO-309562_13722 BELLA 6qt Programmable Slow cooker IM r8.indd 14
1/4 cup black pepper, fresh cracked
1/4 cup smoked Hungarian paprika
4 tablespoons vegetable oil
2 medium onions, chopped
3 medium garlic cloves, minced
1 cup dry red wine
4 cups low-sodium beef broth
1 teaspoon dried thyme
2 bay leaves
8 medium red potatoes, scrubbed
5 medium carrots, peeled and cut into 1 inch chunks
2 cups frozen peas, thawed
2 tablespoons minced fresh parsley leaves
Trim beef and cut into 1-1/2 inch cubes.
oil until smoking. Add onions; continue cooking 5 minutes,
until onions become lightly browned.
Add the garlic last; cook until fragrant, about 30 seconds.
on HIGH between 6:00 – 7:00 hours.
potatoes and add back to the stoneware liner.
Stir in the peas and parsley. Season to taste.
Add salt and pepper before serving.
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2013-08-21 11:49 AM
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