print
RECIPESarrowOther Electric ProductsarrowSlow Cooking Wine Stew
Slow Cooking Wine Stew
  This dish is rich and hearty with potatoes, carrots, pearl onions, and tender chuck roast. All you need is a Zojirushi Gourmet d'Expert® Electric Skillet and let it do all the cooking for you.

Ingredients (serves 4):

  • 2 lbs. beef chuck roast, cut into 1.5 inch cubed pieces

For marinade:

  • 1/2 tsp. freshly ground black pepper
  • 1 bottle (720 ml) dry red wine
  • 1/4 medium onion, grated
  • 1 bay leaf
  • 0.2 oz. thyme sprigs

For stew:

  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. olive oil
  • 2/3 tsp. kosher salt
  • 2 cups vegetable broth
  • 3 Tbsp. tomato paste
  • 1 Tbsp. honey
  • 6 oz. pearl onions, frozen
  • 4 small red potatoes, halved
  • 3 medium carrots, peeled and cut into bite-sized pieces

For garnish:

  • 1 Tbsp. fresh parsley, chopped

*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!