1. Pat the meat dry with paper towels. 2. Sprinkle it with salt and pepper to taste. 3. In a large skillet, heat the oil over med-high heat. 4. Add the beef and cook until nicely browned on all sides, about 15 minutes. 5. Scatter the carrots, onions, celery, garlic, herbs, and cloves in a large slow cooker. 6. Place the beef on top. 7. Pour the wine into the skillet and cook, scraping the bottom of the pan, until the wine comes to a simmer. 8. Cook for 1 minute. 9. Pour the wine over the beef. 10. Add the broth to the slow cooker and season with salt and pepper to taste. 11. Cover and cook on low for 8-10 hours, or until the beef is tender when pierced with a fork. 12. Remove the beef to a platter and cover to keep warm. 13. Skim off the fat from the pan juices. 14. To thicken the sauce, strain the cooking liquid into a saucepan and discard the solids. 15. Bring the liquid to a simmer. 16. Add the cornstarch mixture and cook, stirring, until smooth and slightly thickened, about 2 minutes. 17. Taste for seasoning. 18. Slice the beef, spoon on the sauce, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
