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Ingredients

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Gremolata:

Directions

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  • Combine wine, tomato paste, basil, marjoram, garlic and salt in slow-cooker. Add rutabaga; top with beef, leeks and carrots.

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  • Cook, covered, on low heat for 9 hours, or on high for 5 hours, or until beef is fork-tender.

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  • Place steak and vegetables in serving dish. Pour cooking liquid into small saucepan. Skim off fat. Whisk together the flour and 2 tablespoons water in small bowl until smooth. Whisk in a little of the cooking liquid. Whisk flour mixture into saucepan. Cook over medium heat, stirring, until mixture bubbles and thickens, about 3 minutes. Spoon sauce over meat and vegetables.

Prepare Gremolata:
  • Finely chop together zest, garlic and parsley. Sprinkle over serving dish or individual servings. Makes 4 servings.

Conventional Cooking:

Heat 1 tablespoon oil in ovenproof Dutch oven. Add beef; cook until browned, 8 to 10 minutes. Remove meat. Cook leeks, rutabaga and carrot in 1 tablespoon oil in Dutch oven 5 minutes. Add 1 cup water, beef, wine, tomato paste, basil, marjoram, garlic, salt. Bring to simmering. Cover. Bake in preheated 325 degree F oven for 3 hours or until beef is tender.

Nutrition Facts

485 calories; 25 g total fat; 94 mg cholesterol; 730 mg sodium. 27 g carbohydrates; 29 g protein;

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