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Make Easy Classic Texas Dishes in ‘Texas Slow Cooker’

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Make Easy Classic Texas Dishes in ‘Texas Slow Cooker’

Cheryl Jamison’s new cookbook adapts Texas classics for busy people.


Beef and Texas Red Wine Stew
Inspired by beef bourguignon, this stew takes on Lone Star character if you use a Texas wine such as Texas Cabernet from Kiepersol winery in Tyler or the Rhone-style blended red called Les Copains from McPherson Cellars in Lubbock. Granted, the dish is a bit involved, but it makes enough to serve a party; just cook up some noodles or spaetzle to go with it. The leftovers are fabulous.

Cooking Time: 8 to 9 hours on low, 4 to 5 hours on high, can be held on warm for several hours. Serves 8

·         Vegetable oil spray

·         6 ounces thick-sliced bacon, chopped

·         3 pounds boneless beef chuck, cut in 2-inch cubes

·         3 tablespoons unbleached all-purpose flour

·         3 cups dry red wine (divided use)

·         2 cups low-sodium beef broth

·         3 cups chopped onions

·         6 medium carrots, cut in 2-inch lengths

·         3 plump garlic cloves, minced

·         1 tablespoon tomato paste

·         1 teaspoon dried thyme

·         2 bay leaves

·         2 teaspoons kosher salt or coarse sea salt, or more to taste

·         2 tablespoons unsalted butter

·         2 cups frozen pearl onions, unthawed

·         ¾ pound cremini mushrooms or button mushrooms, sliced thickly

·         ½ cup chopped Italian flat-leaf parsley for garnish

Generously spray the inside of the slow cooker with oil.    :snip:

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