Friday, November 14, 2008
Slow-Cooker Beef Stew
My sister in law, Suzanne (this is one of my favorite pics of her from a while back) and her husband, Bob, served this and said it was delicious! You could double it if you have a large slow cooker. They are good cooks so their recommendations are trustworthy! I think this would be good over rice.
Beef Stew with Zinfandel and Green Olives
Submitted by: Safeway
Prunes dissolve to form a rich, deeply-colored gravy for slow-cooked,
tender beef stew.
1 (3 pound) Rancher’s Reserve(TM) Tender Beef Top Round or chuck
1 tablespoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Safeway Vegetable Oil
1 cup red Zinfandel wine
1 cup Safeway Low-Sodium Fat Free Chicken Broth
1 1/2 cups pitted prunes
1/2 cup pitted green olives
3 cloves garlic, smashed
1/4 cup coarsely chopped flat-leaf parsley
1. Season roast with salt and pepper. In a large frying pan over high
heat, heat oil. Add beef and cook, turning, until well browned on all
sides, about 15 minutes. Transfer meat to a slow cooker.
2. Reduce heat beneath pan to medium. Pour in wine and broth and, using
a wooden spoon, scrape up any browned bits stuck to pan. Add prunes,
olives, and garlic, bring to a boil, then pour mixture over beef in slow
cooker. Turn slow cooker to HIGH setting, cover, and let cook until meat
is tender when pierced, 3 to 3 1/2 hours.
3. Lift out roast from slow cooker (it may come out in pieces).
Coarsely shred with two forks. Return meat to liquid. Stir in parsley.
Serve over mashed potatoes or buttered noodles.