Ingredients:

• 2.7 lbs beef chuck (cubes)
• salt and pepper
• olive oil
• 2 tbsp butter (melted)
• 2 pearl onions (chopped into eighths)
• 4 tbsp minced garlic
• 2 tbsp tomato paste
• 0.5 lb mushrooms, thinly sliced
• 3 tbsp flour
• 1/4 tsp thyme, oregano, and basil
• 1/8 tsp allspice
• 2 tsp red wine vinegar, to taste
• 3 cups beef broth
• Your choice of vegetables (I used about 4 cups of broccoli, carrots, beans, peas, and baby corn. Potatoes and chopped celery would be a good additions as well.)

Directions:

1. Season the beef with salt and pepper.
2. Heat some olive oil in a pan and saute the beef, a couple of minutes on each side. (Will probably have to do it in two batches)
3. In the slow cooker, add the butter, onions, garlic, tomato paste, mushrooms, flour, spices, and the cooked beef. Also add the beef broth and roughly around 6-7 cups of water.
4. Let it cook on high for an hour.
5. Stir the stew and add in the vegetables.
6. Slow cook for 8+ hours on low. Add the red wine vinegar to taste.

This stew came out really well. I served it over some white rice. I was afraid that the beef looked a little dry, but it was actually very tender. Diced potatoes would have been a nice addition to the stew. This would be great for the snowy winter days!