Recipe: Classic Beef Stew with Frisee and Bacon Salad (crock pot)

CLASSIC BEEF STEW

3 lb beef bottom round, trimmed of most fat and cut into 2-inch chunks
Salt and freshly ground pepper
3⁄4 cup flour
2 tablespoons canola oil
4 cloves garlic, smashed
1 1⁄2 cups (12 fl oz) dry red wine such as Pinot Noir or Zinfandel
1 cup (8 fl oz) beef or chicken stock, homemade or purchased
3 sprigs fresh thyme
3 bay leaves
3 large carrots, peeled, halved lengthwise, and cut into chunks
1⁄2 lb cremini mushrooms, brushed clean and quartered
1 (10 oz) bag frozen pearl onions, thawed and drained
FOR SERVING (optional):
Frisee and Bacon Salad (recipe follows)

Season the beef generously with salt and pepper, then place in a plastic bag with the flour and shake the bag to coat the beef evenly. Remove from the bag and tap off the excess flour.

In a large, heavy frying pan over medium-high heat, warm the oil. When the oil is hot, working in batches if necessary to avoid crowding, add the beef and sear, turning as needed, until golden on all sides, 8-10 minutes total. Transfer to a slow cooker.

Pour off most of the fat from the frying pan and return to medium-high heat. Add the garlic and cook for about 1 minute. Pour in the wine and stir to dislodge any browned bits on the pan bottom. Add the stock, thyme sprigs, and bay leaves and pour the contents of the pan over the beef.

Stir in the carrots, cover the crock pot, and cook on the LOW setting for 6 hours.

Stir in the mushrooms and pearl onions, re-cover, and cook for 1 hour more. The meat and vegetables should be very tender.

Remove and discard the bay leaves and thyme, let the stew stand for a few minutes, and then skim the fat from the top with a large spoon. Ladle the stew into warm shallow bowls, top each serving with some of the salad, if using, and serve at once.

FRISEE AND BACON SALAD

6 oz thick-cut bacon slices
1 head frisee, torn into bite-size pieces
1⁄3 to 1⁄2 cup vinaigrette dressing

Cut bacon slices crosswise into strips 1⁄4-inch wide. In a frying pan over medium heat, fry the bacon until crisp and golden, 3-5 minutes. Using a slotted spoon, transfer to paper towels to drain.

Place frisee, torn into bite-size pieces, into a bowl with the bacon, drizzle with vinaigrette dressing, and toss to coat evenly.

Makes 6 servings
Source: The New Slow Cooker by Brigit Binns