Boeuf Bourguignon In Slow Time.

• 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

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 saute mushroom caps. Set aside.
9. Just before serving, remove bay leaves. Add sauteed mushroom caps and sprinkle with chopped parsley.

vegetable oil, white pearl onions, flour, pepper, garlic, bay leaves, thyme, red wine, beef bouillon, baby carrots, mushroom caps, butter, parsley

Taken from www.food.com/recipe/boeuf-bourguignon-in-slow-time-167457 (may not work)