2 1/12 pounds cubed chuck roast
2 tablespoons olive oil
2 tablespoons flour
1 pound cremini mushrooms – quartered
1 tablespoon butter
4-5 cloves large garlic chopped
1 large onion sliced
2 teaspoons dried thyme or a handful of fresh
1 12 oz bag frozen pearl onions
2 cups carrots – peeled and cut into 1″ chunks
1 1/2 pounds small red or white potatoes left whole
1 6 oz can tomato paste
1 tablespoon worcestershire sauce
2 cups good red wine – cab merlot, pinot noir all work well.
2 cups beef stock
1 teaspoons salt
1/2 teaspoon pepper
Adjust seasoning after cooked
How to make it
Toss beef with olive oil and then flour.
Heat large skillet on medium high heat. Do not put oil in the pan.
Add coated beef to skillet turning after a few minutes until all beef is nicely brown. (you may have to do this in two batches).
Add seared beef to slow cooker.
Add mushrooms, garlic and butter to hot skillet and sauté mushrooms for 2-3 minutes scraping up any beef bits left in the pan.
Add mushroom mixture to slow cooker.
Add remaining ingredients to slow cooker: Frozen onions,thyme, carrots, potatoes, tomato paste, worcestershire, wine and beef stock.
Give a good stir. Put the lid on. Set on low for 5-6 hours.
Taste for seasoning when done. Add more salt? pepper?
If you want it thicker, mix two tablespoons flour with a half cup beef stock. Add to hot stew.
We like it served with a dollop of sour cream and a hunk of french bread.