Slow Cooking Wine Stew


Ingredients (serves 4):

For marinade:

For stew:

For garnish:

*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

1


In a bowl, place cubed meat, and all marinade ingredients. Mix well and cover with plastic wrap and let the meat marinate in the refrigerator for at least 2 hours, or up to 24 hours.

2


Turn on the Gourmet d'Expert® Electric Skillet, set to 360ºF.

3


Take out meat from marinade, wipe off excess liquid, place on a plate and toss with the flour. Set aside marinade for later use.

4


Place olive oil into the skillet and cook the meat in two batches until well browned on all sides, 6 minutes for each batch. 

5


Add remaining marinade, salt, broth, tomato paste, honey and bring to a boil. Skim off any scum that rises to the surface. Reduce heat to SIMMER, cover and cook for 3 hours.

6


Add the pearl onions, potatoes and carrots to the skillet. Cover and cook until the vegetables are tender, about 1 hour.

7


Turn off heat, remove bay leaf and thyme stems. Serve in individual bowls and top with parsley.

8


Enjoy!