Merlot Beef

2 lbs Chuck or Blade (stewing) beef cut into cubes
2 onions sliced
1 celery stalk sliced
3 cloves garlic minced
1 bay leaf
2 Tbsp beef/steak seasoning
1 tsp peppercorns
1.5 c Merlot or other dry red wine

1/3 c flour
1 tsp salt
2 Tbsp oil
3 Tbsp butter divided
2 Tbsp sugar
½ c beef bouillon
2 c carrots, coarsely chopped
2 c mushrooms, sliced

Serve with bread or mashed potatoes - you'll want all the gravy!!

1. Combine beef to wine ingredients in large ziplock plastic bag or nonreactive bowl, and refrigerate for 12-24 hours.
2. When you are ready to start the slow cooker: Remove beef from marinade (reserve onion, celery wine etc), and place beef in bowl. Add 1/3-cup flour and 1 tsp salt and dredge (toss to coat) the beef in the flour mixture.
3. Heat 2 T oil and 2 T butter - brown beef in batches in frying pan. Transfer to slow cooker.
4. Add 1 T butter to the pan, add 2 T sugar and stir often until it is a deep nutty brown. Add the reserved marinade (onion, celery, wine etc) along with 1/2-cup beef bouillon. Bring to a gentle boil.
5. Add to beef in slow cooker, turn on low for 6 hours.
6. Add the carrots and mushrooms. Cook additional 1.5 to 2 hours.


Serving Size: 8 servings