Boeuf Bourguignon In Slow Time. - cooking recipe

Ingredients

3 lbs round steaks, cut in cubes
3 tablespoons vegetable oil
2 cups white pearl onions
2 tablespoons flour
1/4 teaspoon pepper
4 garlic cloves, crushed
2 bay leaves
1/4 teaspoon thyme
1/2 teaspoon herbes de provence
1 1/2 cups red wine
2 cups beef bouillon
3 cups baby carrots
2 cups mushroom caps
1 teaspoon butter, for mushroom
2 tablespoons chopped parsley

Preparation

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