Prepared in a slow cooker, this savory stew is ideal for a winter supper by the fireplace. Accompany with a tossed green salad, crusty bread and a full-bodied red wine.
- 3 lb beef
- 2 onion, chopped
- 4 sprigs fresh thyme
- 4 tablespoons vegetable oil
- 2 5/8 cup beef stock
- 0.88 lb chestnuts, cooked & peeled
- 4 carrots, sliced
- 2 1/8 cup red wine
- 2 to taste seasoned flour
- In a large bowl, toss the beef with the flour, salt and pepper to coat evenly.
- In a large sauté pan over medium-high heat, warm half the olive oil until just smoking. Add half the beef and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and beef. Add the onion, garlic, carrots, celery, potatoes, chestnuts, tomato paste and stock to the slow cooker and stir to combine.
- Off the heat, pour the wine into the sauté pan and set over medium-high heat. Bring to a simmer, stirring with a wooden spoon to scrape up the browned bits from the pan bottom.
- Add the wine to the slow cooker, cover and cook on high for 6 hours according to the manufacturers instructions. Ladle the stew into bowls and serve immediately.