Beef Burgundy - cooking recipe

Ingredients

2 lb. beef chuck in 1-inch chunks
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. butter
1 Tbsp. oil
3 Tbsp. tapioca
1 can artichokes (optional)
1 c. Burgundy wine
1/2 c. beef bouillon
1 Tbsp. tomato paste
1 c. chopped onions
1 (3 oz.) bottle whole mushrooms (undrained)
1 bay leaf
2 cloves garlic, crushed

Preparation

Sprinkle meat with salt and pepper.
In skillet, heat oil and butter.
Add meat and brown over high heat.
Place browned meat in slow cooker.
Sprinkle with tapioca.
Add remaining ingredients. Mix well.
Cover slow cooker and cook on high 3 to 4 hours or on low 7 to 8 hours.
Serve with French or Italian bread and salad.