Slow Cooker_ The Best Cookbook Ever - Diane Phillips [69]
heat 2 tablespoons of the oil in a large skillet over mediumhigh heat. Add the garlic, ½ cup of the onion, and the dill and sauté until the onion is softened, 2 to 3 minutes. Add the spinach and sauté until the spinach is wilted and the moisture in the pan has evaporated, 3 to 5 minutes. Transfer the mixture to a bowl and allow to cool. Add the feta, bread crumbs, and ½ teaspoon pepper to the bowl and stir to combine.
place the meat slices on a cutting board and place 2 to 3 tablespoons of the filling on the meat. Roll the meat and secure the seams with a toothpick. Place the rolls in the shallow dish with the flour, coat the rolls with the flour, and shake off any excess. Heat the remaining 2 tablespoons oil in the same skillet over high heat. Add the rolls seam-side down and brown on all sides.
transfer to the insert of a 5- to 7-quart slow cooker. Add the remaining 2 cups onion to the skillet and sauté until the onion is translucent, about 7 minutes. Deglaze the pan with the wine and reduce the sauce slightly.
transfer the mixture to the slow-cooker insert and add the beef broth, scraping up any browned bits. Cover the slow cooker and cook on on high for 4 hours or low for 8 hours, until the beef is tender. Remove the beef from the cooker, cover with aluminum foil, and allow to rest for 15 minutes. Transfer the sauce to a saucepan and bring to a boil.
boil the sauce for 10 minutes, until it is reduced and begins to thicken. Skim off any fat and season with salt and pepper.
remove the toothpicks from the beef rolls. Slice each roll into 3 pieces and serve the rolls in a pool of sauce.
serves 8
Beef in Barolo
Slowly simmered and served over garlic mashed potatoes, pasta, polenta, or rice, this Italian beef stew will make everyone in your house cheer for snow days! Chuck roast becomes meltingly tender when it is braised in red wine, tomatoes, and aromatic herbs. Short ribs would also be a good choice for this recipe.
4 tablespoons olive oil
Salt and freshly ground black pepper
3 cloves garlic, minced
4 pounds beef chuck, cut into 1-inch pieces
2 large sweet onions, cut into half rounds
2 teaspoons sugar
1 tablespoon dried rosemary, crushed
½ cup red wine, such as Chianti or Barolo
One 32-ounce can crushed tomatoes, with their juice
put 2 tablespoons of the oil, 1½ teaspoons salt, ½ teaspoon pepper, and the garlic in a small bowl and stir to combine. Add the meat to the bowl and toss to coat in the mixture.
heat the remaining 2 tablespoons oil in a large skillet over high heat.
add the beef and brown on all sides. Transfer to a 5- to 7-quart slow cooker insert. Add the onions, sugar, and rosemary to the same skillet over medium-high heat and sauté until the onions begin to soften, 3 to 4 minutes.
transfer the contents of the skillet to the slow-cooker insert. Add the wine and tomatoes and stir to combine. Cover and cook on high for 4 hours, or low for 8 hours, until the beef is tender. Remove the beef from the slow cooker with a slotted spoon and cover with aluminum foil.
skim off the fat from the top of the sauce and season with salt and pepper.
serve the beef with the sauce on a platter.
serves 6–8
North African Beef Stew
The fragrance of Marrakech markets will perfume your home when cooking this succulent meat dish with spices from the Kasbah. Filled with hearty chunks of beef cooked until fork-tender, exotic spices, dried fruit, and garbanzo beans, it’s a wonderful weeknight dinner served with rice or couscous.
3 tablespoons olive oil
3 pounds beef chuck roast, cut into 1-inch pieces
1½ teaspoons salt
1 teaspoon freshly ground black pepper
1 large onion, coarsely chopped
2 cloves garlic, sliced
4 medium carrots, coarsely chopped
2 teaspoons sweet paprika
1 teaspoon ground cumin
½ teaspoon ground cinnamon
3 cups beef broth
One 15-ounce can garbanzo beans, drained and rinsed
1 cup dried apricots, cut into ½-inch pieces
½ cup golden raisins
2 tablespoons cornstarch mixed with ¼ cup water
heat the oil in a large