Sonoma Slow Cooker Stew

Winter in Sonoma means rainy weather, cozy fires and warm stew.  Having 2 young boys around makes finding a dish that all will enjoy challenging at times.  This stew though is a winner.  With Bobby loving the veggies and CJ the meat, this dish is both baby and toddler friendly.  The deep flavor imbued by the red wine (I use cab) makes it adult friendly too.  Plus this recipe yields quite a bit of stew so it is a perfect excuse to invite over a few friends to share it with.

4.5 lbs of stew meat

2 tbsp olive oil

1 tbsp bacon fat

1 lb frozen white pearl onions

1 lb crimini mushrooms quartered

2 lbs Yukon gold potatoes cubed

2 cups kale chopped

1 leek

1 stalk celery

2 tbsp tomato paste

4 cups beef broth

1 bottle red wine

¼ cup flour

2 tsps parsley

2 tsps thyme

3 bay leaves

Salt & pepper to taste

Heat pan, add oil and bacon fat, heat till smokes.  Brown meat.

Add bouquet garni (leek cut lengthwise and 1 stalk celery tied together with kitchen twine) and bay leaves

Add mushrooms, potatoes, onions, broth, wine, tomato paste, spices (parsley, thyme, salt and pepper).  Cook on low in slow cooker for 7.5 hours.  Toss the bouquet.  Thicken sauce to desired thickness with flour.  Add kale.  Let kale wilt.  Serve with rice.  Enjoy!

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