I pulled this recipe out of Cooking Light magazine’s recent issue, where it is listed as a slow cooker recipe. Well, I said screw that because I don’t have a slow cooker or 8 hours to cook something so I improvised! And it worked really well! Here’s what I did.
2 small chuck steaks
1/2 large red onion – sliced
3 carrots – chopped into bite sized pieces
5 vine-ripe tomatoes – quartered
6 cloves garlic – chopped
2 cups beef stock (or beef broth)
3/4 cup red wine (I used a bottle of Zin I had opened already)
1 bay leaf
2 tbs tomato paste
2 tbs cornstarch (gluten-free of course!)
Heat the oven to 350. Cover a pan with some foil and put your quartered tomatoes on the pan. Drizzle with olive oil and sprinkle with pepper. Bake these for about 20 to 30 minutes. I just let them cook through as I prepped the rest of my recipe.
Next, in a skillet, cook your steaks. Cook them on each side in a hot skillet for about 4 minutes. Even if they aren’t cooked through they’ll get extra cook time in the pot so it’s okay. Set them aside to rest for about 5 minutes before cutting them into bite sized pieces. In the same skillet, brown your onions with the carrots and garlic plus the tomato paste. Give them about 5 minutes to soften up.
Add the beef stock or broth to the skillet. Let boil for 1 to 2 minutes. In your stew pot, mix the cornstarch with your wine and add the meat. Then once the tomato paste mixture is done boiling, add it to the pot. Top off with the tomatoes from the oven. Make sure you crush them a bit with a fork to get the tomato juice into your broth. Add the bay leaf, cover and allow to simmer for 30 minutes to an hour, depending on how much time you have on hand. The less time, the crunchier your carrots will be, basically. I did 30 minutes and didn’t mind the crunchy carrots!
This is another great recipe to serve alongside a glass of a fruitier Zinfandel. And though it is nowhere near cold here in Los Angeles, its a great dish for a chilly, 50 degree night!