Bargemen's Beef Stew From The French Slow Cooker - Michele Scicolone

Now I really loved this. My boys did not. Any sort of fish flavor traumatizes thy Canadian children's tongue. One would think that having grown up on here on the West Coast of B.C., eating fish was, well, second nature. It's not. Eventually though and as their taste buds die from old age, a taste for fish, whether fresh, wild, farmed or simply politically incorrect will, praise God, develop. After all, the wine I didn't like as a child I quite liked with less taste buds as a full grown adult. Enjoy! Or as the French Slow and Sleepy Cookers say, Bon....A...p..p..e...t (yawn)i...t!

Serve 8
Olive Oil
4 pounds of beef chuck, well trimmed and cut into 1-inch cubes, 3 tbsp. all purpose flour, salt and freshly ground pepper, 3 large onions, thinly sliced, 6 anchovy fillets, 6 garlic cloves, peeled, 1/4 cup chopped fresh flat leaf parsley, 2 tbsp. Dijon mustard, 2 tbsp. red wine vinegar.

Oil the insert of a large slow cooker. In a large bowl, toss the meat with flour and salt and pepper to taste. Scatter half of the onions in the slow cooker. Add half of the meat. Add the remaining onions and top with the remaining meat. Cover and cook on low for 8-10 hours, or until the meat is very tender.
In a food processor or blender, chop the anchovies, garlic, and parsley very fine. Add the mustard and vinegar and pulse just until blended. Skim the fat off the stew. Stir in the anchovy mixture. Taste for seasoning and serve.