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Ingredients

  1. 1,7000-2 kgchuck roast
  2. 1 tspeach salt and pepper
  3. 1 cubebeef stock
  4. 200-250 mlred wine
  5. 1bay leaf
  6. 1onion cut into chunks
  7. 2carrots peeled and sliced
  8. 3-5medium potatoes peeled and diced
  9. 3celery stalks sliced
  10. 4-5garlic cloves peeled and smashed
  11. 2bell peppers cut in large slices

Cooking Instructions

  1. 1

    Sprinkle generously with salt and pepper all over the beef.

  2. 2

    Heat oil over high heat and brown all over. It should have a nice deep brown crust. It should take about 5-7 min. Transfer beef to slow cooker.

  3. 3

    Put all vegetables in slow cooker, add the stock, wine and the bay leaf close and cook on low for 8-9 hours or high for 6 hours.

  4. 4

    At the end you can add 1 tablespoon cornstarch and 2 tablespoons water. Allow to thicken for 5 min.

  5. 5

    Pour the gravy over the meat and garnish with fresh parsley. Enjoy!

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Jeni
Jeni @cook_19031111
on
Louisville, Kentucky

Comments (4)

Kay Salvaggio
Kay Salvaggio @cook_3482825
Wish you would not use metric. What’s a cube???

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