If it wouldn’t be for me on insisting on completely caramelizing 3 large onions, this meal would need only about 10 minutes of work before slow cooker takes over. To slowly caramelize that many onions takes about half an hour but, is it ever worth it! This recipe is quite simple.
Since I was planning on leftovers for freezing I used:
Ingredients:
3 Lb of beef shank with bones and marrow
3 large or 5 medium onions, roughly chopped
1 carrot, peeled and chopped
5 cloves of garlic, chopped
2 Tbs. sweet Hungarian paprika
1 Tbs. hot Hungarian paprika
1 cup dry red wine
1 24 oz. can crushed tomatoes
2 Tbs. oil
Flour for dusting beef
Salt and pepper
Direction:
Coat beef in flour, salt and pepper.
Put 1 cup of crushed tomatoes in Crockpot and turn on High - 4 hours.
Heat a heavy frying pan with 1 Tbs. of oil on medium high heat.
Brown the beef pieces on all sides in batches and move them to Crockpot.
When all the meat is browned remove oil leaving only thin film.
Add 1 Tbs. of oil and return to heat
Cook onions on medium heat till golden brown, about 30 minutes.
Add sweet and hot paprika and cook till fragrant, about 3 minutes.
Add carrots and cook till soft.
Scrape content of frying pan into Crockpot.
Deglaze the pan with wine and reduce until only about 2 Tbs. of liquid remains.
Scrape into Crock pot.
Reheat the frying pan again and bring tomatoes to boil.
Transfer tomatoes to Crockpot, turn the heat control to low 8 hours and relax.
When done, remove the bones.
As with almost any other stew, this one is better next day.
Serve with potatoes, pasta or dumplings (my preference).
Note: For richer taste you can add chopped green and red peppers and sliced cremini mushrooms about an hour before the end of cooking time.
No comments:
Post a Comment