Slow Cooker Tangy Beef Stew

• 2 pounds trimmed boneless Chuck Roast, cut into 2 inch cubes.
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 2 tablespoons canola oil, divided 
• 3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices
• 6 garlic cloves, thinly sliced
• 1 (12-ounce) nut brown ale
• 1 1/4 cups unsalted beef stock (such as Swanson), divided
• 1 1/2 pounds baby Dutch potatoes, halved
• 1 pound carrots, peeled and cut diagonally into 2-inch pieces
• 4 thyme sprigs
• 2 bay leaves
• 2 tablespoons all-purpose flour
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1/4 cup flat-leaf parsley leaves

1.      Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

1. 2.      Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of beef to pan; cook 6 minutes, turning until well browned on all sides. Remove beef from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining beef; remove beef and any juices from pan.
2. 3.     Add remaining 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; sauté 4 minutes. Add beer, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes. 4.    Stir in 1 cup stock, remaining 1 1/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on LOW for 7 hours.
3. 5.    Combine remaining 1/4 cup stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.

Beef Osso Buco

• 1.25 tsp Kosher Salt, Divided
• 3 lbs cross-cut, bone-in, Beef Shanks
• 1 tbsp Canola Oil, Divided
• Cooking Spray
• 2 Cups sliced Onions
• 3/4 Cup chopped Celery
• 3/4 Cup chopped Carrots
• 2 tbsp Tomato Paste
• 8 Garlic Cloves, crushed
• 1 cup unsalted Beef Stock
• 1/4 ounce dried Porcini Mushrooms, chopped
• 1/2 cup Dry Red Wine
• 2 tsp Cornstarch
• 3/4 tsp Black Pepper
• 1 Bay Leaf
• 8 plum tomatoes
• 6 tbsp chopped fresh flat leaf parsley
• 1 tbsp grated lemon rind
• 1 tbsp minced garlic

1. Preheat Broiler
2. Sprinkle Beef with 1/2 tsp Kosher Salt
3. Heat large skillet over medium heat, Add oil and swirl to coat pan. Add Beef and cook for about 4 minutes on each side until browned.
4. Add beef to a 6 quart slow cooker, coat cooker with Cooking Spray
5. Add onion, celery, carrots, garlic, tomato paste to skillet and saute for 4 minutes, Add stock and mushrooms. Bring to a boil and cook 1 minute, scraping pan to loosen browned bits. 
6. Add stock mixture, wine, cornstarch, black pepper and bay leaf to slow cooker.
7. Place tomatoes in baking dish and broil for 8 minutes or until blackened\
8. Place tomatoes on beef, pressing lightly to crush.
9. Cover and cook on LOW for 8 Hours
10. Remove meat and discard bones, return to slow cooker and add remainder of salt and discard bay leaf
11. Combine parsley, rind and garlic and sprinkle on top before serving.

Makes 8 1 Cup Servings