Ingredients (serves 4):
- 2 lbs. beef chuck roast, cut into 1.5 inch cubed pieces
- 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
- 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
- 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.
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.
Turn on the Gourmet d'Expert® Electric Skillet, set to 360ºF.
Take out meat from marinade, wipe off excess liquid, place on a plate and toss with the flour. Set aside marinade for later use.
Place olive oil into the skillet and cook the meat in two batches until well browned on all sides, 6 minutes for each batch.
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.
Add the pearl onions, potatoes and carrots to the skillet. Cover and cook until the vegetables are tender, about 1 hour.
Turn off heat, remove bay leaf and thyme stems. Serve in individual bowls and top with parsley.