“In 'The French Slow Cooker' by Michele Scicolone”

Ingredients Nutrition


  1. Pat the meat dry with paper towels.
  2. Sprinkle it with salt and pepper to taste.
  3. In a large skillet, heat the oil over med-high heat.
  4. Add the beef and cook until nicely browned on all sides, about 15 minutes.
  5. Scatter the carrots, onions, celery, garlic, herbs, and cloves in a large slow cooker.
  6. Place the beef on top.
  7. Pour the wine into the skillet and cook, scraping the bottom of the pan, until the wine comes to a simmer.
  8. Cook for 1 minute.
  9. Pour the wine over the beef.
  10. Add the broth to the slow cooker and season with salt and pepper to taste.
  11. Cover and cook on low for 8-10 hours, or until the beef is tender when pierced with a fork.
  12. Remove the beef to a platter and cover to keep warm.
  13. Skim off the fat from the pan juices.
  14. To thicken the sauce, strain the cooking liquid into a saucepan and discard the solids.
  15. Bring the liquid to a simmer.
  16. Add the cornstarch mixture and cook, stirring, until smooth and slightly thickened, about 2 minutes.
  17. Taste for seasoning.
  18. Slice the beef, spoon on the sauce, and serve.

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