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)
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.
