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Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes
THAT SKINNY CHICK CAN BAKE19Ingredients
75Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 3 lb. boneless beef chuck roast (cut into chunks)
- 2 Tbsp. olive oil
- 2 slices bacon (thick, cut into ½-inch pieces)
- salt
- freshly ground black pepper
- 10 shallots (chopped)
- 2 Tbsp. cognac
- 2 Tbsp. tomato paste
- 3 cloves garlic (finely chopped, about a tablespoon)
- 2 thyme (hefty sprigs of)
- 1/2 tsp. dried basil
- 1/2 tsp. dried sage
- 1/2 tsp. marjoram (dried)
- 2 cups red wine (hearty)
- 14.5 oz. whole peeled tomatoes
- 2 inches vegetable
- 4 strips orange zest
- 2 lb. carrots (thin, peeled and cut into 2 inch chunks)
- 1/4 cup fresh flat leaf parsley (chopped, optional)
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