Preparation:
Pat the meat dry; sprinkle with salt and pepper. Heat the oil in a large pot or Dutch oven; add the meat and brown on all sides over high heat. Place vegetables in the crockpot with a small amount of oil. Cook until onions are limp. Stir in flour, then add wine and chicken broth. Add the meat, then the thyme. Cover and cook on low for 8 to 10 hours. Remove meat. Strain the sauce and discard the vegetables. Slice the meat and arrange on a platter. Serve the sauce separately. |
