NuYou Baba-Ganoush (Eggplant Dip)
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Ingredients
- 1 Tbsp. Extra virgin Olive Oil, divided
- 2 pounds Boneless Chuck Roast trimmed and cut into 2" cubes, divided
- 1 tsp. Kosher Salt, divided
- 12 oz. Cipollini Onions, peeled
- 4 Garlic Cloves, minced
- 2 Tbsp. Tomato Paste, unsalted
- 1/2 cup + 2 Tbsp. Marsala Wine, divided
- 1 tsp. Black Pepper
- 3 Fresh Thyme Sprigs
- 8 oz Button Mushrooms
- 4 Large Carrots cut into 1" pieces
- 2 Tbsp. Flour
Ingredients
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Instructions
- Heat large skillet over medium high heat. Add 1 Tbsp. of the oil to the pan. Swirl to coat.
- Add half the beef to the pan and cook for about 8 minutes or until well browned. Make sure to turn meat to brown all sides.
- Place cooked beef in a crockpot and sprinkle with 1/8 tsp. Kosher salt.
- Repeat above steps for remaining beef.
- Add onions to pan and cook 1 minute until browned and add to crockpot.
- Add garlic to pan and sautè 1 minute, then add tomato paste and cook for an additional minute, stirring constantly.
- Add half cup of wine, scraping brown bits from the bottom of the pan. Cook wine for about 2 minutes until liquid reduces by half.
- Add beef stock and pepper and bring to simmer. Pour stock mixture into slow cooker.
- Top beef with mushrooms and carrots.
- Cover and cook on Low for 7 1/2 hours
- Strain mixture from crockpot through colander over a large Dutch over or pot. Bring liquid to a boil and cook 6 minutes until liquid is reduced to about 2 cups. Stir in remaining salt.
- Combine remaining 2 Tbsp. of wine and flour. Stir with a whisk to form a slurry. Stir slurry into cooking liquid, cook one minute until thickened and bubbly, stirring constantly. Pour over beer and toss to combine.
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