- 2 kg beef (cut into portions)
- 1 tbsp mustard seeds
- 3 tbsp olive oil
- 1/2 tsp thyme
- 1/2 tsp ground rosemary
- 1/2 tsp sweet paprika
- 4 garlic cloves
- 40 ml red wine
- 200 ml water
- 600 g green beans (pods)
- salt and pepper, to taste
Score the beef evenly, making small cuts across the surface. Rub the meat thoroughly with olive oil. Combine mustard seeds, thyme, paprika, rosemary, garlic powder, salt, and pepper.
Coat the beef generously with the prepared spice mixture, ensuring every incision absorbs flavor. Insert half a garlic clove into each cut. Prepare your slow cooker for cooking.
Place the seasoned beef inside the Crock‑Pot. Set the appliance to Low and cook for eight to nine hours, adjusting slightly depending on the meat’s thickness.
Pour the red wine and water into the slow cooker. Trim the green beans. Add them during the final thirty minutes, then cover again to finish cooking.
For brighter beans, remove them early, cool in ice water, then sauté briefly with butter and one crushed garlic clove. Cook two minutes for perfect texture.
Thicken the sauce by heating one teaspoon cornstarch per one hundred fifty milliliters liquid. Stir until smooth. Serve the tender beef with flavorful beans and enjoy wholeheartedly.