Ciao Chow Linda

Peppery Beef Stew

Author: Ciao Chow Linda via “The Italian Slow Cooker” by Michele Scicolone

Ingredients

• 1/2 cup all-purpose flour

• salt

• 3 pounds boneless beef chuck, cut into 2 inch chunks (I used 1 1/4 lbs. beef cubes but all the rest of the proportions in the recipe for the sauce)

• 3 tablespoons olive oil

• 1 cup dry red wine, such as Chianti

• 2 cups canned tomato puree (I used one 15-ounce can cherry tomatoes and 1/4 cup water)

• 2 garlic cloves, chopped, plus 6 whole garlic cloves, peeled

• 1 tablespoon whole black peppercorns, or to taste

• 1/2 teaspoon freshly ground pepper, or to taste

Instructions

1. On a piece of wax paper, stir together the flour and salt to taste.

2. Toss the beef with the flour and shake off any excess.

3. In a large, heavy skillet, heat the oil over medium-high heat.

4. Add the meat in batches, without crowding the pan.

5. Brown the beef well on all sides.

6. With a slotted spoon transfr the beef to a large slow cooker.

7. Add the wine to the skillet and bring it to a simmer, scraping the bottom of the pan.

8. Add the tomato puree (or the cherry tomatoes and water), garlic, peppercorns, and ground pepper.

9. Cook for 10 minutes, orr until slightly thickened.

10. Pour the mixture into the slow cooker.

11. Cover and cook on low for 6 to 8 hours or until the beef is very tender.

12. Taste for seasoning before serving.