Instructions:
Combine wine, tomato paste, basil, marjoram, garlic and salt in
slow-
cooker. Add rutabaga; top with beef, leeks and carrots.
Cook, covered, on low heat for 9 hours, or on high for 5 hours,
or until
beef is fork-tender.
Place steak and vegetables in serving dish. Pour cooking liquid
into
small saucepan. Skim off fat.
Whisk together the flour and 2 Tbls water in small bowl until
smooth.
Whisk in a little of the cooking liquid. Whisk flour mixture into
saucepan. Cook over medium heat, stirring, until mixture bubbles
and
thickens, about 3 minutes. Spoon sauce over meat and vegetables.
Prepare Gremolata: Finely chop together zest, garlic and parsley.
Sprinkle over serving dish or individual servings.
CONVENTIONAL
COOKING:
Heat 1 Tbls oil in ovenproof Dutch oven. Add beef; cook until
browned, 8
to 10 minutes. Remove meat. Cook leeks, rutabaga and carrot in
1 Tbls
oil in Dutch oven 5 minutes. Add 1 cup water, beef, wine, tomato
paste,
basil, marjoram, garlic, salt. Bring to simmering.
Cover. Bake in preheated 325 degree oven for 3 hours or until
beef is
tender.
Nutrient Value Per Serving: 485 calories, 29 g protein, 25 g fat,
27 g
carbohydrate, 730 mg sodium, 94 mg cholesterol. Exchanges: 1/5
starch/
bread, 3 1/3 meat, 1/8 fruit, 3 1/2 vegetable, 4 1/5 fat.
From
the Sept
'95 issue of Family Circle
as posted by P. Seevers 11/12/95
