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Beef Stew With Red Wine Gravy

Ingredients

• 2 pounds boneless beef chuck roast
• 1/4 cup all-purpose flour
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 large onions, cut into thin wedges
• 8 ounces parsnips, quartered lengthwise and halved
• 8 ounces carrots, quartered lengthwise and halved
• 8 ounces Jerusalem artichokes (sunchokes), peeled and coarsely chopped
• 1 cup Cabernet Sauvignon or beef broth
• 1/2 cup beef broth
• 1/4 cup tomato paste
• Chopped roma tomatoes, golden raisins, and/or red wine vinegar or balsamic vinegar
• Crusty French bread (optional)

Directions

1. Trim excess fat from beef.
2. Cut into 1-inch cubes.
3. In a large resealable plastic bag combine flour, Italian seasoning, salt, and pepper.
4. Add meat, shaking to coat.
5. In a 12-inch skillet brown meat half at a time in hot oil, adding more oil, if necessary.
6. In a slow cooker place onions, parsnips, carrots, and artichokes.
7. Top with meat.
8. Add wine and beef broth.
9. Cover and cook on low for 12 to 14 hours or on high for 6 to 7 hours.
10. Stir in tomato paste.
11. Sprinkle tomatoes, raisins, and/or vinegar on each serving.
12. Serve with crusty bread.

Attribution