Hands-on Time
30 Mins
Total Time
8 Hours 30 Mins
Yield
Serves 8 (serving size: about 1 cup beef mixture and 2 teaspoons gremolata)
Photo: Randy Mayor; Styling: Cindy Barr    

How to Make It

Step 1

Preheat broiler.

Step 2

Sprinkle 1/2 teaspoon salt over beef. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add beef; cook 4 minutes on each side or until browned. Add beef to a 6-quart electric slow cooker coated with cooking spray. Add 1 1/2 teaspoons oil to skillet; swirl. Add onion, celery, carrot, tomato paste, and garlic; sauté 4 minutes. Add stock and mushrooms. Bring to a boil; cook 1 minute, scraping pan to loosen browned bits. Add stock mixture, wine, cornstarch, pepper, and bay leaf to slow cooker.

Step 3

Place tomatoes on a jelly-roll pan. Broil 8 minutes or until blackened. Place tomatoes on beef, pressing lightly to crush.

Step 4

Cover and cook on LOW 8 hours or until beef is tender. Remove beef from cooker. Remove meat from bones; discard bones. Stir meat and 1 1/4 teaspoons salt into cooker. Discard the bay leaf.

Step 5

Combine parsley, rind, and garlic. Sprinkle on top.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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