MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Beef/Mushrooms/Red Wine
Categories: Testing, Crockpot, Easy
     Yield: 6 Servings

     3 lb Chuck steak or round steak
          1 inch hick
     5 sl Precooked bacon, small dice
    16 oz Sliced mushrooms
     3 ea Cloves garlic, minced
     1 c  Diced celery
     1 c  Diced carrots
   1/2 ts Salt (divided)
   1/2 ts Pepper (divided)
     3 tb Tomato paste
     5 tb All purpose flour
     1 lb Frozen pearl onions
    14 oz Beef broth
     1 c  Red wine
   3/4 t  Dried thyme (divided)

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          Cooked noodles

 Cut beef into 1 inch pieces. If using chuck roast try to get 1 inch
 pieces.

 Heat large fry pan add olive oil.  Add half of the beef cubes and stir
 until pieces are browned, remove and place in crock pot.  Add other
 half of beef and brown.

 Add mushrooms and garlic to skillet and sprinkle with 1/4 ts each
 salt and pepper.  Cook over medium heat stirring occasionally for
 about 5 minutes. Stir in the tomato paste and cook another 2 minutes,
 stirring often.  Add flour and stir until mixed in.  Add broth and
 wine to pan, stir to deglaze and then scrape contents of the skillet
 into slow cooker.  Add the celery, carrots, and pearl onions and 1/2
 ts thyme.

 Stir well to incorporate everything.  Cover cook on High for 6 hours
 or 8 hours on low (or more) until beef is tender. When beef is
 tender, add the remaining salt, pepper, thyme.

 Serve on top of egg noodles if desired.

 Variation of recipe from Parents.comrecipes.

 Tested 3/5/11 in 6 quart crockpot.

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