1/3 cup flour
3 lbs. skirt steak, each piece cut into thirds
3 - 4 tablespoons olive oil
2 cups beef broth
1 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
2 tablespoons tomato paste
1 to 1 1/2 lbs. cipollini onions
Button mushrooms, halved (optional)
Place the flour in a shallow bowl and coat the meat lightly on all sides, knocking off excess flour. Set aside.
Heat 3 Tbls. oil in large saute pan over high heat. Brown the meat a few pieces at a time - don’t crowd the pan. Transfer the browned meat to a slow cooker. Add the broth and red wine to the sauté pan and bring to a boil over high heat, using a wooden spoon to loosen any browned bits. Cook until the liquids have reduced a bit, then pour the mixture over the meat in the slow cooker, and add the vinegar, soy sauce, and tomato paste. Cover and cook on low for 5 hours, or high for 2 hours, then add the onions (and mushrooms, if using) and cook another 2 hours on low, or 1 1/2 hours more on high. Can serve with cous cous (we make red, white, and green “confetti cous cous” by adding peas, slivered almonds, and either chopped roasted red pepper or pimento) and lightly sautéed Swiss chard doused with balsamic vinegar while cooking.
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