Take again your time with this delicious soft red meat stew.
3 pounds beef chuck roast
28 ounces plum tomatoes, canned
⅓ cup flour
1 tablespoon salt
½ tablespoon pepper
½ tablespoon salt
1 tablespoon olive oil
1 cup red onion, diced
1 celery stalk, diced
1 carrot, diced,
1 bay leaf
3 garlic cloves, minced
2 cups red wine
1 tablespoon fresh parsley, chopped
1 tablespoon fresh sage, chopped
- In a small bowl, combine flour, salt, and pepper.
- Rub the flour aggregate at the red meat, ensuring it’s far blanketed entirely.
- Heat oil in large skillet. Sear the beef on each side until golden brown.
Four. Transfer meat into gradual cooker.
Five. Add onion, celery, carrot, garlic, tomatoes, wine, herbs, bay leaf, and salt.
- Cook on low for 8 hours.
- Serve it with your preferred facet dish and sprinkle a few freshly chopped parsley.