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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Dinner is a breeze when you serve this slow cooker favorite to your family. Ingredients:
2 pounds boneless chuck roast, trimmed and cut into chunks |
1 tablespoon extra-virgin olive oil |
6 garlic cloves, minced |
1/2 cup boiling water |
1/2 ounce dried porcini mushrooms |
3/4 teaspoon salt, divided |
cooking spray |
1/2 cup red wine |
1/4 cup fat-free, lower-sodium beef broth |
1/3 cup pitted niçoise olives |
1/2 teaspoon freshly ground black pepper |
2 large carrots, peeled and thinly sliced |
1 large onion, peeled and chopped |
1 celery stalk, thinly sliced |
1 (15-ounce) can whole tomatoes, drained and crushed |
1 teaspoon whole black peppercorns |
3 flat-leaf parsley sprigs |
3 thyme sprigs |
1 bay leaf |
1 (1-inch) strip orange rind |
1 tablespoon water |
1 teaspoon cornstarch |
1 1/2 tablespoons chopped fresh flat-leaf parsley leaves |
1 1/2 teaspoons chopped fresh thyme |
Directions:
1. Combine first 3 ingredients in a large zip-top plastic bag. Seal and marinate at room temperature 30 minutes, turning bag occasionally.
2. Combine 1/2 cup boiling water and mushrooms; cover and let stand 30 minutes. Drain through a sieve over a bowl, reserving mushrooms and 1/4 cup soaking liquid. Chop mushrooms.
3. Heat a large skillet over medium-high heat. Sprinkle beef mixture with 1/4 teaspoon salt. Coat pan with cooking spray. Add half of beef mixture to pan; sauté 5 minutes, turning to brown on all sides. Place browned beef mixture in a 6-quart electric slow cooker. Repeat procedure with cooking spray and remaining beef mixture. Add wine and broth to skillet; bring to a boil, scraping pan to loosen browned bits. Pour wine mixture into slow cooker. Add mushrooms, reserved 1/4 cup soaking liquid, remaining 1/2 teaspoon salt, olives, and next 5 ingredients (through tomatoes). Place peppercorns, parsley sprigs, thyme sprigs, bay leaf, and orange rind on a double layer of cheesecloth. Gather edges of cheesecloth together; secure with twine. Add cheesecloth bundle to slow cooker. Cover and cook on LOW for 6 hours or until beef and vegetables are tender. Discard the cheesecloth bundle.
4. Combine 1 tablespoon water and cornstarch in a small bowl, stirring until smooth. Add cornstarch mixture to slow cooker; cook 20 minutes or until slightly thick, stirring occasionally. Sprinkle with chopped parsley and chopped thyme.
5. More Ways with Dried Porcini Mushrooms
6. Rehydrate mushrooms with boiling water; use soaking liquid and mushrooms to flavor risotto.
7. Enrich soups and stews with soaking liquid and mushrooms.
8. Use soaking liquid and mushrooms as the base for pasta sauce.
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