Bargemen's beef stew from The French Slow Cooker by Michele Scicolone

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Notes about this recipe

  • nicolepellegrini on July 06, 2018

    Made this using venison stew meat instead of beef. I was skeptical about how it would come out, but not adding any liquid really seemed to concentrate the flavors (a good thing with slowcooker recipes, which can often end up bland). The onions threw off enough liquid to keep the meat moist, and the anchovy mixture added at the end really heightened the flavor. (Because my digestive system doesn't get along with raw garlic, I added the cloves to the slowcooker at the beginning of the cook time instead of in with the anchovies at the end.)

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