Chef Ceaser

Braised beef with red wine

Braised Beef with Red Wine

It dawned on me this weekend that I have never given any slow cooker recipes. Here is a terrific one that I know you will love.

Braised Beef with Red Wine


2 tbs. Peanut Oil (Canola oil works as well.)
2 lbs. Kosher Flank Steaks
2 Onions, chopped
4 cloves Garlic, crush and minced
2 tbs. Garlic Powder
2 Carrots, peeled and chopped
1 cup Prunes pitted
2 or 3 large sprigs of fresh Rosemary
1 or 2 Bay Leaves
1 bottle Kosher Israeli Red Wine
Salt and freshly Cracked Black Pepper to taste


On a large platter or bowl make sure that the steaks are at room temperature and season with salt, pepper and some garlic powder.

In a large skillet heat the oil, until it’s begins to smoke. Sear the steaks until they’re browned, about 1 minute per side. Remove from the heat.

Using a slow cooker add the onions, garlic, carrots, prunes, rosemary, bay leaves, salt and pepper and pour in the wine. Fit the steaks in the slow cooker. Cover and cook on low for 8 hours. The moist heat will slowly tenderize the meat while releasing its rich flavor. To serve ladle over your favorite potato, rice, or noodles. Add a salad and some fresh bread for a complete meal.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.
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