Slow Cooker Beef Bourguignonne

• 3 pounds beef boneless chuck steak
• 1/4 cup all-purpose flour
• 3 tablespoons olive oil
• 10 ounces sliced mushrooms 1 box
• 1 clove garlic finely chopped
• 3/4 teaspoon dri thyme leaves, crush
• 1 cup dry red wine
• 1 pound pearl onions 1 bag, frozen, thawed
• 1 jar ragu pasta sauce 1 lb. 8 oz., Ragu(R) Old World Style(R) OR Ragu(R) Organic

1. In large bowl, season beef, if desired, with salt and pepper, then toss with flour.
2. In 12-inch nonstick skillet heat 1 tablespoon olive oil over high heat and brown beef in 2 batches. Turn into 4-1/2 quart slow cooker.
3. In same skillet heat remaining 1 tablespoon olive oil over medium-high heat and cook mushrooms, stirring occasionally, 4 minutes or until golden. Add garlic and thyme and cook, stirring occasionally, 30 seconds. Stir in wine. Bring to a boil over high heat. and cook, stirring occasionally, 2 minutes or until reduced by about half. Pour into slow cooker. Stir in onions Pasta Sauce. Cook covered on Low 8 to 10 hours or High 4 to 6 hours.

beef, allpurpose, olive oil, mushrooms, garlic, thyme, red wine, onions, pasta sauce

Taken from www.yummly.com/recipe/Slow-cooker-beef-bourguignonne-304656 (may not work)