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1
1/4 cup extra-virgin olive oil
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2
1 cup all-purpose flour
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3
2 pounds beef chuck cut into 1 inch cubes
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Salt and freshly ground black pepper
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1 Medium Onion chopped
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3 garlic cloves, smashed
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1 cup good quality dry red wine (recommended: Burgundy)
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4 bay leaves
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2 cups beef stock
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3 Yukon Gold potatoes diced
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1 lb carrots
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2-3 Tbs Worschestor
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1 Tbs tomato paste
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Preheat a large saucepan or over medium-high heat with the oil.
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15
While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned add garlic, onion and saute until transparent.
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16
Place in crock pot and add potatoes, carrots, broth, paste, wine, bay leaves, worschestor.
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Cook on low for 7- 8 hours.
