1. Heat oil in large saucepan and brown beef a small quantity at a time; spoon into slow cooker. 2. Brown pearl onions; set aside. 3. Sprinkle flour in hot fat to make a roux; season with pepper. Add garlic,bay leaves, thyme, Herbes de Provence. 4. Add 1/2 cup wine to roux;simmer to thicken. Pour in slow cooker. 5. Add the remaining wine and just enough bouillon to barely cover the meat. 6. Cover and cook in slow cooker on Low for 6 hours. 7. Add carrots and pearl onions; continue cooking another hour and 1/2. 8. Melt butter in saucepan and sauté mushroom caps. Set aside. 9. Just before serving, remove bay leaves. Add sautéed mushroom caps and sprinkle with chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
