Beef with onion sauce in a slow cooker
8 servings
525 minutes
Beef with onion sauce in a slow cooker is a dish that embodies the depth of flavors and traditions of European cuisine. Tender beef brisket, slowly stewed in the slow cooker, gains juiciness and a rich aroma. The onion sauce, enriched with hints of garlic, red wine, and tomato paste, gives the meat exquisite softness and a slight sweetness. Prunes add zest, while bay leaves and thyme provide noble spicy notes. This recipe is perfect for a leisurely family dinner when you want to enjoy a rich and harmonious taste. The slowly cooked beef literally melts in your mouth, and the thick aromatic sauce makes each serving truly warming. Serve with mashed potatoes or fresh bread to highlight its versatility.
1
Pat the beef dry with paper towels and season with salt and pepper. In a 20 cm diameter skillet, heat 2 teaspoons of oil over medium-high heat and sear the brisket on all sides for 10 minutes, reducing the heat if the fat starts to burn. Then transfer the meat to the slow cooker.
- Beef brisket: 2200 g
- Vegetable oil: 4 teaspoons
- Ground black pepper: to taste
- Salt: 0.3 teaspoon
2
Pour the remaining 2 tablespoons of oil into the pan and heat it over medium heat. Add chopped onion, a pinch of salt, and sauté for 5 to 10 minutes until the onion becomes soft. Then add minced garlic and sauté for another 15 seconds. Pour in the wine, add tomato paste, and simmer for 1 minute until the wine reduces by half. Then transfer everything to the multicooker.
- Vegetable oil: 4 teaspoons
- Onion: 6 heads
- Salt: 0.3 teaspoon
- Garlic: 6 cloves
- Red dry wine: 0.5 glass
- Tomato paste: 1 tablespoon
3
Next, add chicken broth, 1 cup of beef broth, prunes, sugar, bay leaves, and chopped thyme to the multicooker. Close the multicooker and cook on 'low simmer' for 9 hours.
- Chicken broth: 1 glass
- Beef broth: 2 glasss
- Pitted prunes: 125 g
- Brown sugar: 2 tablespoons
- Bay leaf: 4 pieces
- Fresh thyme: 4 g
4
Place the meat on a cutting board and cover it with foil. Remove the bay leaves from the multicooker and set it to 'high' simmer mode. Mix the flour with the second cup of beef broth and then pour it into the multicooker. Cook for another 15-30 minutes until the sauce thickens. Add vinegar and season with salt and pepper.
- Wheat flour: 0.3 glass
- Beef broth: 2 glasss
- Apple cider vinegar: 2 tablespoons
- Ground black pepper: to taste
- Salt: 0.3 teaspoon
5
Slice the meat against the grain into thin pieces, place on a warmed dish, and pour 1 cup of sauce on top. Serve the remaining sauce separately.
- Beef broth: 2 glasss