2 lb Whole bottom round roast
2 Yukon potatoes; cubed
2 Carrots; cut to chunks
1 Yellow onion; diced
1 Pho seasoning cube
1/3 c Red wine (used shiraz)
36 oz Water
7 cl Garlic; diced
This simple beef stew uses a cheap cut of beef that turns tough
unless slowly braised in wine and broth or water. It develops a
very deep broth of it's own that is also outstanding to dip hunks
of fresh bread in.
A MUST here is a crockpot on LOW. Do not rush the recipe or attempt
to use any type of pressure cooker/instapot.
Defrost the meat competely. Add to crockpot with no browning. Not
recommened for sous vid.
Add meat, vegetables, garlic, Pho seasoning cube, wine, then water
to just barely cover and set on low. Now, go away for 10-12 hours.
Slice then cube some of the meat then thin slice some for
sandwiches to serve on a heavy rustic bread with a small cup of
dipping broth.
