Ingredients
Marinade:
1 bunch Italian parsley, chopped
1/3 cup dry red wine
1 T. soy sauce
1/3 cup red wine vinegar
1 T. crushed garlic
1 t. dried chili flakes (optional)
Extra virgin olive oil
1 yellow onion, diced
3 ribs celery, diced
1 green pepper, chopped
1/2 head garlic, chopped (more if you like garlic)
1 medium sweet potato, peeled and diced
1 small (>1#) winter squash, peeled, seeded and diced
1 plantain, peeled and diced
1/2 cup dry red wine
1 c. chicken broth
1 can diced tomatoes with green chiles
2 t. herbes de Provence OR 1/2 t. ea. dried basil, dried thyme, dried rosemary, dried sage
1/2 t. cumin
Salt and pepper if required
1 small box raisins
Preparation
Mix all marinade ingredients. Place beef in a zippered plastic bag; add marinade. Refrigerate overnight or up to 24 hours.
Drain beef well; discard marinade. Toss beef with seasoned flour. Heat olive oil in a heavy pan. Saute` beef until brown; remove.
Add onions, celery and green pepper to pan; saute` until soft. Add a little red wine and deglaze the pan. Add garlic; stir just until you smell garlic. Mix with beef and set aside.
Place sweet potato and squash in the bottom of a large crockpot. Add beef mixture on top. Add tomatoes, wine, broth, herbs and plantain. Cook on high for one hour. Reduce heat to low and cook for 8 - 10 hours, adding raisins during last two hours.
