Ingredients
- 3 lbs stewing beef or lamb, venison or chicken
- salt, ground sea
- black pepper, ground
- 2 tsp herbes de provence or oregano, rosemary, thyme
- 1 bottle pinot noir
- 2 tbsp olive oil
- 1 onion, brown, thinly sliced
- 4 cloves garlic, crushed
- 1 stick celery, sliced
- 4 carrots, sliced
- 1 parsnip, sliced
- 12 mushrooms, fresh, quartered
- 2 bay leaves, fresh
Recipe Description
Slow cooker users know making a great tasting stew in your favorite cooking implement means you will come home to wonderful cooking aromas filling your house.All you need to accompany this rich casserole, is some creamy, mashed potatoes and maybe some roasted asparagus. Both are easy and quick to make.
Start this preparation the day before to marinate the meat. Simply serve with mashed potatoes and maybe some garlic-roasted asparagus.
Recipe Directions
1. Start by marinating the meat overnight. Generously sprinkle some salt and pepper and Herbes de Provence on a flat plate. Roll the diced meat through the mixture to season well. Place the meat in a bowl and add half the bottle of Pinot Noir. Stir, cover and refrigerate overnight.
2. The next day using kitchen towel blot the meat pieces dry. Add the oil to a large, hot frypan and quickly sear the meat in batches on all sides. Reserve the cooked meat. When all meat is cooked, add the onion and garlic. Saute for 2 minutes. Add the celery, carrots and parsnip. Saute for a further 5 minutes.
3. Place the vegetables in the crock pot. Add the browned meat, bay leaves and the remaining half bottle of pinot noir. Turn crock pot to low and cook for 4 hours. Add the quartered mushrooms. Cook for a further 4 hours on low.
4. Serve with mashed potatoes and garlic-roasted asparagus.
