. Preheat broiler.
2. Sprinkle 1/2 teaspoon salt over beef. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add beef; cook 4 minutes on each side or until browned. Add beef to a 6-quart electric slow cooker coated with cooking spray. Add 1 1/2 teaspoons oil to skillet; swirl. Add onion, celery, carrot, tomato paste, and garlic; sauté 4 minutes. Add stock and mushrooms. Bring to a boil; cook 1 minute, scraping pan to loosen browned bits. Add stock mixture, wine, cornstarch, pepper, and bay leaf to slow cooker.
3. Place tomatoes on a jelly-roll pan. Broil 8 minutes or until blackened. Place tomatoes on beef, pressing lightly to crush.
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4. Cover and cook on LOW 8 hours or until beef is tender. Remove beef from cooker. Remove meat from bones; discard bones. Stir meat and 1 1/4 teaspoons salt into cooker. Discard the bay leaf.
5. Combine parsley, rind, and garlic. Sprinkle on top.
Amount per serving
Calories- 207
Fat- 6g
Saturated fat- 1.5g
Monounsaturated fat- 2.9g
Polyunsaturated fat- 0.8g
Protein- 24.3g
Carbohydrate- 10.8g
Fiber- 2.4g
Cholesterol- 40mg
Iron- 3.3mg
Sodium- 557mg
Calcium- 57mg
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