Ingredients

• 2 lb chuck roast or rump roast, cut into 1-inch cubes
• 1 fresh bay leaf
• 3 sprigs of fresh thyme
• 1 onion, coarsely chopped
• 2 carrots, chopped
• 2 cloves of garlic
• 1 lb of mushrooms
• butter or bacon grease for frying
• 3 TBSP tomato paste
• 3 cups of young red wine like a pinot noir
• 1-2 cups of beef stock
• Optional – 2 TBSP tapioca flour to thicken sauce
• salt and pepper to taste

Directions

1. Season beef pieces with salt and pepper and brown in a skillet

2. Put beef, bay leaf, thyme, onion, carrots, garlic in slow cooker

3. Add wine and enough beef stock to cover beef and stir in tomato paste

4. Cook for 6-8 hours on LOW until beef is fork-tender

5. Towards the end of cooking, saute the mushrooms in butter or bacon grease (you can add garlic here too)

6. Add mushrooms to slow cooker.

7. Optionally, you can now transfer the beef and sauce to a large saucepan on the stove top to reduce the liquid. Add the tapioca flour to thicken the sauce

8. Correct seasoning with salt and pepper and serve

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