All-Day Beef Stew [adapted from Nourishing Traditions]
2 pounds lean stew beef, cut into 1-inch chunks
1 cup red wine, Cabernet is preferable [NOT Core]
3 cups beef, chicken or vegetable stock
1 32-oz can tomatoes, crushed or diced
1 small can or 4 tbsp tomato paste
1/2 tsp cloves, ground
1/2 tsp peppercorns, ground
1 tsp thyme, dried
2-3 cloves garlic, minced
2-3 small pieces of orange peel or 1 tbsp dried orange peel
8 small red potatoes, cut into 1-inch chunks
1 pound carrots, cut into 1-inch rounds
Sea salt to taste
Place the meat and wine into a large Ziploc bag and place in refrigerator overnight.
In the morning, mix the stock, tomatoes, paste and spices together in the slow cooker insert. Add the marinated meat with wine and vegetables; combine well. Set on low; it will be ready in 8-9 hours but best if cooked to 12 hours.
The preferred method is to combine all into a heavy pot with a lid (Le Creuset or similar) and cook at 250º for 12 hours. Both versions freeze perfectly and reheat well in the oven or microwave.
Serves 6-8 and is Core + 1/2 point per serving for the red wine; completely Core with wine omitted but not as good IMO.