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Beef à la Mode

Simple to make beef stew.

Course Main Course
Cuisine French
Prep Time 20 minutes
Cook Time 6 hours
Servings 4

Ingredients

  • 4 Lb. Beef rump roast
  • 1 Tbs. butter
  • 2 beef bouillon cubes
  • ¼ cup tomato sauce
  • 1 bunch parsley chopped
  • 2 beef stock bones

Marinade

  • 1½ tsp. salt
  • 1 tsp. thyme dried/fresh thyme
  • ½ tsp. black pepper freshly ground
  • 1 carrot chopped into ¼ pieces
  • 1 celery stalk chopped into ¼ pieces
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 2 cups red wine dry

Combine all the marinade ingredients in a large bowl. Add meat. Cover and place in the refrigerator for at least one day (stir occasionally).

Instructions

  1. Remove beef from marinade and pat dry with paper towels. Season with salt and pepper.

  2. In a large skillet (I used cast-iron) heat the butter over medium heat and add the beef to the pan. Sear the beef on both sides (approximately 4 minutes per side).

  3. Place the meat into the slow-cooker.

  4. With a strainer, drain marinade liquid into the slow-cooker over the meat.

  5. In the same pan add the vegetables and saute until tender (about 4-5 min). You may want to add some additional butter.

  6. Add the vegetables to the slow cooker and scrape the sides of the pan to get any of the pan's drippings for additional flavor.

  7. Add the tomato sauce and bouillon cubes and cover the pot.

  8. Set the pot to low and cook for 6-8 hours. I only had to cook for 6 hours. Each slow-cooker is slightly different so check the meat at 6 hours to determine if the meat is done.

  9. Slice the meat and plate it. Drizzle juices over the meat.

  10. Garnish with fresh parsley. I made a fresh loaf of artisan bread which was wonderful to soak up the juices of this tasty meal.

Recipe Notes

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