- 4 slices bacon, chopped into½-inch pieces
- 3 pounds chuck roast, cut into2-inch chunks
- 1 tablespoons kosher salt, plus more to taste
- 1½ tablespoons black pepper, plus more to taste
- 4 tablespoons all purpose flour, divided
- 2 tablespoons olive oil
- 2 large carrots, cut into ½-inchthick slices
- ½ large white onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups red wine (Merlot, Pinot Noir, or Chianti)
- 2 cups beef stock
- 1 beef bouillon cube, crushed
- ½ tablespoons dried thyme
- ¼ tablespoons dried parsley
- 2 bay leaves
- 10 ounces fresh small white or brownmushrooms, quartered
- 2 tablespoons cornstarch (optional)
- 2 tablespoons water (optional)
- Render the bacon in a large pot over medium heat for 5minutes or until crispy.
- Drain the bacon and set aside, leaving the bacon fat in thepot.
- Mix together chuck roast chunks, kosher salt, black pepper,and 2 tablespoons of all purpose flour until well combined.
- Dredge the beef of any extra flour and sear in the bacongrease for about 4 minutes on each side. It is important notto overcrowd the pot, so you may need to work in batches.
- Remove the beef when done and set aside with the bacon.
- Add the olive oil, sliced carrots, and diced onion to thepot. Cook for 5 minutes, then add the garlic and cook foranother minute.
- Add the tomato paste and cook for 1 minute, then mix inthe remaining 2 tablespoons of flour and cook on mediumlow for 4 minutes.
- Pour in the wine and beef stock, scraping the bottomof the pot to make sure there aren’t any bits stuck to thebottom.
- Add the bacon and seared meat back into the pot, alongwith the bouillon cube, dried thyme, dried parsley, bayleaves, and mushrooms. Mix well and bring to a light boil.
- Insert the wire rack at low position in the Cosori Smart AirFryer Toaster Oven.
- Cover the pot with foil and place on the rack in the oven.Make sure the foil is secure so it doesn’t lift and contact theheating elements.
- Select the Slow Cook function, adjust time to 4 hours, andpress Start/Pause.
- Remove the pot carefully from the oven when done andplace back on the stove.
- Discard the foil, mix the stew, and season to taste with saltand pepper.
- Thicken the stew if desired by using a cornstarch slurryof 2 tablespoons cornstarch and 2 tablespoons water. Addhalf, mix, and bring to a boil, stirring occasionally. If thesauce is still too thin, add the other half of the slurry.
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