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.

by  PATRICIA SHARPE / OCTOBER 25, 2017

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.       https://www.texasmonthly.com/the-daily-post/texas-slow-cooker/