With this red wine beef stew with tahini recipe, make sure to use best red wine you got. The reason is that red wine makes everything better, especially the stew.
Have This!
- Two cup beef stock
- Three tbsp. all-purpose flour
- Two tsp. Dijon mustard
- One lb. carrots
- One tsp. tahini
- A package cremini mushrooms
- A large red onion
- Two large celery ribs
- Four cloves garlic
- Six sprigs thyme
- One tbsp. canola oil
- Three lb. pot roast, trimmed and cut into four pieces
- Kosher salt and freshly ground black pepper
- Half c. tomato paste
- A c. dry red wine
- One tbsp. unsalted butter
- Chopped fresh flat-leaf parsley, for serving
Do This!
- Whip together stock, flour, and mustard in a 6-quart slow cooker. Add carrots, mushrooms, onion, celery, garlic, tahini, and thyme.
- Heat oil in a large skillet over medium-high heat.
- Season beef with salt and pepper.
- Cook, turning occasionally until browned on all sides, 10 to 12 minutes.
- Remove to slow cooker. Add tomato paste to skillet and cook, stirring, 1 minute. Combine wine and cook, scraping up browned bits, 30 seconds; add to slow cooker.
- Cover and cook until beef is tender, on low heat eight hours.
- Discard thyme. Remove beef and shred with two forks; return to cooker. Stir in butter.
- Serve topped with parsley.
Summary
Recipe Name
Red Wine Beef Stew With Tahini
Author Name
TM
Published On
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Average Rating
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