Beef and carrots

Braised beef stews are easy to make in a slow cooker. This recipe is an adaption of a classic French dish, boeuf aux carottes. Preparation will take about 20 minutes. Not a true 10 minute meal. But once it’s made, can be eaten through the week. The final dish is worth the time.

Ingredients

3 lbs beef short ribs (or chuck roast cut into 2" cubes)
3 onions, thickly sliced
3 tablespoons coconut oil, or 2 tablespoons butter and 1 tablespoon olive oil
2 pounds carrots, peeled and cut in one-inch chunks
8 oz. mushrooms, washed and left whole with stem trimmed
2 cups red wine (or white wine)
salt
pepper
1 teaspoon thyme
2 bay leaves
3 cloves garlic

Instructions

Put the beef ribs into a glass microwave-safe dish, covered, and cook for 10 minutes. While the ribs are cooking, slice the onions and set aside. Peel and cut the carrots. Put the carrots into the bottom of the slow cooker.

When the ribs have cooked, put them into the slow cooker on top of the carrots.

Put the onions into the dish used to cook the ribs, add the coconut oil (or butter and olive oil), cover and cook for 5 minutes. Pour the cooked onion over the ribs in the slow cooker. Pour the wine into the dish used to cook the onions and let it sit, while adding the remaining ingredients to the slow cooker, except the wine.

Before adding the wine, give the pot a stir. Then stir the wine in the cooking dish, loosening any bits on the bottom or side of the dish. Pour the wine over everything in the slow cooker. Cover the pot and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Makes 12 servings. Will keep in the refrigerator for up to 5 days or frozen up to 6 months.

Serve with potatoes or rice and swiss chard or another leafy green.

Bison meat is a good alternative to beef in this stew.