Ingredients:

1 pound beef cubes

1 teaspoon salt, separated

1 teaspoon pepper

1 cup red wine

1 medium onion, coarsely chopped

8 ounces mushrooms

1 big carrot, peeled and sliced

1/2 cup celery, coarsely chopped

2 sprigs fresh thyme

2 fresh bay leaves, torn

3 tablespoons tomato paste

2 cups beef broth

Directions:

1. Rub the beef with 1/2 teaspoon salt and pepper then brown them in a saucepan with extra virgin olive oil over medium heat. Cook by batches if necessary so that you don't overcrowd the saucepan.

2. Pour the red wine in the saucepan and cook for about 8 minutes or until the alcohol has evaporated.

3. Transfer the beef and the sauce in the Slow cooker.

4. In the same saucepan with new extra virgin olive oil, over medium heat, sautè the onions then the mushrooms, for about 5 minutes, until the mushrooms are slightly golden and have released their water and it has evaporated.

5. Add mushrooms and onions, carrots, celery, thyme, bay leaves, tomato paste, broth, and the remaining salt and pepper to the Slow cooker.

6. Set on high for 6 hours.

Bon Appetit!