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Meat Carbonade de Boeuf - Slow Cooker Meatballs Veal Scallopini in Marsala Swiss Steak Short Rib and New Potato Salad Sausage, Eggplant and Peppers Osso Buco Trippa Marchegiano Trippa Domenico Calf Liver Joe's Special Italian Meat Loaf Sauted Veal over Penne Pasta Barbequed Ribs with Italian Marinade Beef Steak with Capers Lamb Shanks Calf Brains Loin Lamb Chops with Vegetables Cima Russian River Pot Roast Porchetta Geyserville Rex Veal Shanks with Mushrooms Petaluma Stuffed Veal Chops 2006 Pinot Noir 2006 Sauvignon Blanc 2005 Sauvignon Blanc 2005 Glissando Carbonade de Boeuf Slow Cooker Recipe 3 pounds lean beef, chuck is the best and cut into cubes about 2 by 3 or so Olive oil 6 cups sliced onions 3 cloves garlic pressed 1 cup excellent beef stock 1 cup beer of good quality 1 tablespoon light brown sugar 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/8 teaspoon pepper herb bouquet tied in cheesecloth parsely 4 sprigs 1/2 bay leaf 1/4 teaspoon dried thyme Optional The addition of carrots and potatoes is not classic to this French dish, but it does save time and the cleaning of more utensils. 6 carrots peeled and chopped in 1/2 inch pieces 5 potatoes peeled and cut into 1/2 inch pieces Dry beef cubes with paper towels and brown in oil. (If you have a slow cooker that can be used on the stove this makes the preparation even easier.) Take your time and get every piece nicely colored and do not add too many pieces at a time which will lower the temperature of the oil. When the meat is brown, remove and add the onions and let them get nicely browned. This will take a while and make sure not to burn them. Remove. Place carrots and potatoes in bottom of slow cooker. Add the meat and onions and all the remaining ingredients including herb bouquet. You can do all this the night before. Do not refrigerate. Cook on low 8 or 9 hours. One hour before serving, remove bouquet garni and pour off cooking juices from the cooker into a saucepan. Skim off any fat. Rapidly reduce the cooking juices to about one third. Check and correct seasonings and pour back over Carbonnades. Let cook one more hour or until you need to serve. You cannot overcook food in a slow cooker, usually. Enjoy with our 2006 Pinot Noir.

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