Reprinted with permission from Delish Family Slow Cooker: Easy, Delicious Meals © 2012 by Hearst Communications, Inc.
|2 1/2 pounds beef chuck steak, chopped coarsely||1 medium rutabaga, chopped coarsely|
|1/3 cup all-purpose flour||3 cloves garlic, crushed|
|1/4 cup olive oil||1/4 cup tomato paste|
|2 medium brown onions, cut into thick wedges||14 1/2 ounces canned crushed tomatoes|
|2 medium carrots, chopped coarsely||1 cup beef stock|
|2 stalks celery, trimmed, chopped coarsely||2 dried bay leaves|
|1 medium parsnip, chopped coarsely||10 sprigs fresh thyme|
Coat beef in flour; shake off excess. Heat 2 tablespoons of the oil in large frying pan; cook beef, in batches, until browned all over. Transfer beef to 4½-quart slow cooker.
Heat remaining oil in same pan; cook onion, carrot, celery, parsnip, rutabaga, and garlic; stirring, until onion softens. Add paste; cook, stirring, 1 minute. Remove from heat; stir in undrained tomatoes and stock.
Stir vegetable mixture and bay leaves into cooker; add thyme. Cook, covered, on low, 8 hours. Discard thyme and bay leaves; season to taste.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf