Slow Cooker Beef Daube

I wanted a hearty stew with a rich dark wine sauce and this looked like just the thing - and it is.  However, it's labor-intensive (both prep and cooking time) and didn't deliver the intensity of flavor that I was looking for.  I cooked it in the slow cooker the day before and re-heated it on the stove top the next day, after adding the flour and broth, as specified.  I think it added flavor to let it sit overnight.  It didn't seem to me that the pearl onions, olives and celery would contribute much to the stew, so I omitted them.  I added mushrooms when re-heating and served it over mashed potatoes.

6-7 servings

11 calculated points

Syrah

Ingredients

• 1 tablespoon canola oil
• 2 pounds trimmed boneless chuck roast cut into 1-in. pieces
• 1 cup dry red wine
• 1 ⁄4 cup unsalted tomato paste
• 1 1⁄4 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 large carrots cut diagonally into 1 1/2- to 2-in. pieces (about 1 lb.)
• 6 large garlic cloves minced (about 2 Tbsp.)
• 5 celery stalks cut diagonally into 1-in. slices
• 1 (12-oz.) pkg. frozen pearl onions
• 2 1⁄2 cups unsalted beef stock divided
• 6 large thyme sprigs
• 3 bay leaves
• 3 1⁄2 tablespoons all-purpose flour
• 3 ounces pitted niçoise olives
• Fresh flat-leaf parsley leaves (optional)

Directions

Heat oil in large skillet over medium-high. 
Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes. 
Place in a 5- to 6-quart slow cooker. Repeat procedure with remaining beef. 
Add wine to skillet; scrape to loosen browned bits from bottom of pan. 
Bring wine to a boil, and cook 1 minute. 
Add to slow cooker. 
Stir in tomato paste, salt, pepper, carrots, garlic, celery, frozen onions, and 2 cups beef stock. 
Add thyme sprigs and bay leaves. 
Cover and cook on LOW until beef is tender, 7 1/2 to 8 hours. 
Whisk together flour and remaining 1/2 cup stock. 
Add flour mixture and olives to slow cooker. 
Increase heat to HIGH; cover and cook until bubbly and thickened, about 5 minutes. Discard thyme sprigs and bay leaves. 
Garnish with parsley, if desired.