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Directions:
Combine wine, tomato paste, basil, marjoram, garlic and salt in slow- cooker. Add rutabaga; top with beef, leeks and carrots. Cook, covered, on low heat for 9 hours, or on high for 5 hours, or until beef is fork-tender. Place steak and vegetables in serving dish.
Pour cooking liquid into small saucepan. Skim off fat. Whisk together the flour and 2 Tbls 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. CONVENTIONAL COOKING: Heat 1 Tbls oil in ovenproof Dutch oven. Add beef; cook until browned, 8 to 10 minutes. Remove meat.
Cook leeks, rutabaga and carrot in 1 Tbls 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 oven for 3 hours or until beef is tender.
Gremolata: - 1 tablespoon Grated lemon zest
- 1 Garlic clove
- 1/4 cup Parsley leaves
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