4 Lbs beef chuck*
1/4 c Butter or margarine
6 Carrots;cut in 1/2-in slices
2 Onions, chopped
2 cn Beef broth; 13 1/2 oz each
2 c Dry red wine
1 cn (6-ounces) tomato paste
1 Teaspoons fines herbes
Salt & pepper to taste
1/2 lb Fresh mushrooms, quarterd
18 Sm White onions, peeled
1/4 c Flour
1/4 c Butter or margarine
*Cut into 1-1/2 inch cubes Brown beef cubes on all sides in 1/4 cup
hot butter or margarine in large skillet, or slow-cooker if it has a
browning unit. Pour beef and drippings into slow-cooker. Add
carrots, chopped onions, chopped garlic, beef broth, wine, tomato
paste, fines herbes, salt and pepper, mushrooms, and white onions.
Cover pot and set at Low. Cook for 10 hours. Remove lid and skim
excess fat from surface. Turn heat setting to High. Cover and let
bubble. In a bowl, mix flour and 1/4 cup butter until creamy. Add
to stew and sir until it is well blended and the stew thickens.
Season to taste with salt and pepper. Serve hot with boiled
potatoes. YIELD: Serves 8 Source: The Crockery Pot Cookbook POSTED
BY: DEE PENROD
08/20/92 2:09 AM
