Slow-Cooker Mediterranean Beef Stew
Appears in Cook's Country December/January 2014
Obviously, it’s easier to avoid batch-browning the beef before it goes into the cooker. But how do you compensate for the lost flavor that browning provides?
WHY THIS RECIPE WORKS
We based this slow-cooker stew on the traditional French dish daube Provençal, which uses a whole bottle of red wine, letting it reduce slowly on the stovetop while the stew cooks. Since the slow cooker doesn’t allow for much evaporation, w...