Yield: 4 to 6 servings
Prep Time: 25 min
Cook Time: 8 hrs
2 cups baby carrots
1 pound pearl onions, trimmed (or use one large onion, chopped)
1 stick cinnamon
2 tablespoons olive oil
2 pounds boneless beef chuck roast, cut into 2-inch pieces
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Two 14-ounce cans diced tomatoes
1/3 cup tomato paste
1 tablespoon grated lemon zest
1/2 teaspoon dried oregano
3/4 cup feta cheese, crumbled
1. Place carrots, onions, and cinnamon stick in a large slow-cooker.
2. Heat oil in large skillet over medium-high heat until hot. Add beef, in batches if necessary, cook 5 to 7 minutes or until browned on all sides.
3. Place beef on top of vegetables in slow cooker. Sprinkle with garlic, salt and pepper; top with tomatoes. Cover and cook on low 8 to 10 hours or until beef and vegetables are tender.
4. Gently remove beef and vegetables with a slotted spoon and wrap in foil to keep warm; discard the cinnamon stick. Add tomato paste, lemon zest, and oregano to slow cooker; stir to combine. Cover and cook on low 15 to 20 minutes or until thickened and heated through. Stir the beef and vegetables back into the sauce. Serve in bowls and sprinkle each serving with cheese.
Source: RecipeGirl.com (via CLBB)