Estofado de Ternera en Olla de Cocción Lenta

Ingredientes

• 2 pounds beef chuck, cut into 1-inch cubes
• 1/4 cup all purpose flour
• 2 tablespoons olive oil
• 1/2 cup red wine
• 1 cup low sodium beef stock
• 2 bay leaves
• 1 tablespoon minced fresh thyme
• 2 russet or yukon gold potatoes, peeled and cut into 1-inch cubes
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 1/2 teaspoons kosher salt
• 1 15 ounce can unsalted diced tomatoes

Preparación

1. 1

   Place the cubed meat and flour in a Ziploc bag, seal and shake until the pieces are fully coated with flour.

2. 2

   Heat the olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown. Don't cook all the way through. Remove the meat from the pan and place in the crock pot.

3. 3

   Saute the onions in the same pan for 4-5 minutes, until slightly softened. Add the garlic and saute for 1 minute.

4. 4

   Add the red wine and stock to the sauté pan with the onions and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon.

5. 5

   Add the reduced liquid to the crock pot along with the remaining ingredients and stir to combine.

6. 6

   Cook on low in slow cooker for 6-8 hours, or high for 4-6 hours.