Slow Cooker Beef with Celeriac, Leek and White Wine Tarragon Sauce

Instructions

1. 1

   1. Pat the beef chuck dry with paper towels. Mix the all-purpose flour with 1 teaspoon of the salt and the black pepper, then lightly coat the beef.

2. 2

   2. Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of the butter. Brown the beef in batches for 6-8 minutes total, until deeply colored on several sides. Transfer the beef to the slow cooker.

3. 3

   3. In the same skillet, add the yellow onion, leek, and celeriac. Cook for 5 minutes, stirring, until they start to soften. Add the garlic and cook for 30 seconds more.

4. 4

   4. Pour in the dry white wine and scrape up the browned bits from the bottom of the pan. Let it simmer for 2 minutes. Add the beef broth, Dijon mustard, fresh thyme, fresh tarragon, and bay leaf. Stir well.

5. 5

   5. Pour the vegetable and liquid mixture over the beef in the slow cooker. Cover and cook on low for 420 minutes, until the meat is very tender. If cooking on high, make sure the contents reach at least 165°F and 74°C quickly and cook until the beef is tender, about 240-300 minutes depending on the appliance.

6. 6

   6. When cooking is done, remove the bay leaf. Carefully ladle some of the hot sauce into a small saucepan. Add the heavy cream and the remaining tablespoon of butter, and warm over low heat for 2-3 minutes without boiling hard, until silky.

7. 7

   7. Return the creamy sauce to the slow cooker and gently mix with the beef, celeriac, and leek. Taste and adjust with the remaining salt if needed.

8. 8

   8. Serve hot, finished with the fresh parsley and a little extra fresh tarragon on top.