Ingredients
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3 lbs round steaks, cut in cubes
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3 tablespoons vegetable oil
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2 cups white pearl onions
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2 tablespoons flour
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1/4 teaspoon pepper
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4 garlic cloves, crushed
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2 bay leaves
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1/4 teaspoon thyme
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1/2 teaspoon herbes de provence
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1 1/2 cups red wine
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2 cups beef bouillon
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3 cups baby carrots
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2 cups mushroom caps
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1 teaspoon butter, for mushroom
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2 tablespoons chopped parsley
Instructions
- Heat oil in large saucepan and brown beef a small quantity at a time; spoon into slow cooker.
- Brown pearl onions; set aside.
- Sprinkle flour in hot fat to make a roux; season with pepper. Add garlic,bay leaves, thyme, Herbes de Provence.
- Add 1/2 cup wine to roux;simmer to thicken. Pour in slow cooker.
- Add the remaining wine and just enough bouillon to barely cover the meat.
- Cover and cook in slow cooker on Low for 6 hours.
- Add carrots and pearl onions; continue cooking another hour and 1/2.
- Melt butter in saucepan and sauté mushroom caps. Set aside.
- Just before serving, remove bay leaves. Add sautéed mushroom caps and sprinkle with chopped parsley.