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27

BEEF

In a arge, heavy frying pan over medium heat, cook the bacon, stirring often, until crisp, about 5 minutes. Transfer to a paper towel–lined pate and set aside. Pour off the fat from the pan.

Season the beef generously all over with salt and pepper, then pace in a arge pastic bag, add the flour, and shake the bag to coat the beef evenly. Remove the meat from the bag and shake off the excess flour.

In the frying pan over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, add the beef and sear, turning as needed, until browned on two sides, 8–10 minutes. Using a slotted spoon, transfer to a slow cooker.

Pour off most of the fat in the pan and return the pan to medium-high heat. Add the garlic and cook, stirring, for about 1 minute. Pour in the wine and stir to dislodge any browned bits from the pan bottom. Add the stock, thyme, and bay leaves, then pour the contents of the pan over the beef. Stir in the carrots. Cover and cook on the low setting for 6 hours.

Add the mushrooms and pearl onions, submerging them in the liquid. Re-cover and continue to cook on the low setting for 1 hour longer. The beef and vegetables should be very tender.

Remove and discard the bay leaves and thyme. Let the stew stand for a few minutes, then use a arge spoon to skim the fat from the surface. Ladle the stew into warm shallow bowls, garnish with the parsley, and serve.

½ lb (225 g) applewood smoked bacon, diced

3 lb (1.4 kg) boneless beef chuck, trimmed of excess

fat and cut into 2-inch (5-cm) cubes

Kosher salt and freshly

ground pepper

¾ cup (90 g) all-purpose flour2 tablespoons canoa oil4 cloves garlic, smashed1 ½ cups (350 ml) dry red wine1 cup (240 ml) beef

or chicken stock

3 fresh thyme sprigs

3 bay leaves

3 arge carrots, peeled, halved lengthwise, and cut crosswise into 1-inch (2.5-cm) chunks ½ lb (225 g) cremini mushrooms, brushed clean, stem ends trimmed, and quartered

1 package (10 oz/285 g) frozen pearl onions, thawed and drained

2 tablespoons chopped fresh fat-leaf parsley

SERVES6

No slow cooker book would be complete without a great beef stew recipe. For a colorful spin, swap in multicolored heirloom carrots for the classic variety, or exchange some of the carrots for other root vegetables, such as parsnips or turnips.

FRENCH-STYLEBEEFSTEW