Categories: Slow Cooker

Ingredients

• 2 Tbsp olive oil
• 2 lb stewing beef, cut into large 1 inch chunks
• 1 tsp salt
• 1 tsp fresh cracked black pepper
• 2 Tbsp flour
• 5 sprigs of fresh thyme and 3 fresh bay leaves, tied in a bundle
• 2 cups beef stock
• 2 cups Burgundy wine
• 1 heaping Tbsp tomato paste
• 3 cloves garlic, crushed
• 3 carrots, peeled and diced into 1 inch pieces
• 1 lb small white skinned potatoes, left whole if small, or cut in large chunks
• 1 bag frozen mushrooms
• 1 bag frozen pearl onions

Directions

1. Heat olive oil in large heavy saute pan or stock pot. In a large bowl, toss stew meat with the salt, pepper, and flour, When the oil is hot, brown the meat, in 2 batches, until browned on all sides, about 6 minutes per batch. Put the meat in the bottom of your slow cooker.

2. Add Burgundy wine, beef stock, and tomato paste. Simmer and scrape the bottom of the pan to get the bits. Pour the liquid from the pan into the slow cooker for the beef.

3. Add the garlic, carrots, potatoes, mushrooms and pearl onions to the slow cooker. Place the bundle of fresh herbs on top.

4. Cover and cook on low for 6-8 hours.

5. At the end of cooking, remove the bundle of thyme season to taste.

6. Serve the stew with a sprinkling of fresh thyme leaves.

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