2 lbs. Beef stew Meat
6 shallots chopped up, or pearl onions
2 tsp. minced garlic
1 lb. mushrooms
2 cans beef stock or more or substitute red wine for several cups
baby carrots
sprigs fresh thyme
2 bay leaves
Coat beef with flour and brown in a pan with olive oil.
Saute mushrooms in butter and garlic until 1/ done. Add shallots and brown them a bit. Deglaze the pan with the wine and add all to the crock pot.
Cook for at least 2 hours at 250 Deg. F.