A word of warning: This dish (adapted from one in Bon Appetit) calls for a slow-cooker. Normally, I’m not a slow-cooker kinda gal. I bought a cheap-ish one a couple years ago to keep mashed potatoes warm during the frantic, stove-cluttering prep of Thanksgiving, and I’ll occasionally use it for stock if I’m in a hurry, but otherwise I find it pretty useless.
Back in Ye Olden Days of slow-cookers you could throw some stuff in the pot before you left for work, turn it to low, come home, and, eight or nine hours later, the original contents would be perfectly cooked. With my slow-cooker, the contents are boiling—BOILING!—within about three or four hours on low. An Internet search confirmed this is an extremely common problem, as most slow-cookers nowadays—if not all—aren’t really “slow” cookers at all thanks to FDA intervention over potentially unsafe food temperatures. It pretty much defeats the purpose of using one at all, especially for anything more delicate than huge chunks of beef. Thankfully, this dish involves huge chunks of beef, but the cooker still had to be plugged in at noon and unplugged promptly at 5 pm.