Ingredients
4 tablespoons of olive oil
2 teaspoons minced garlic
2 kg of 1 to 2 inch stewing cubes
1/4 cup flour, to coat meat before adding to slow cooker
5 to 10 red potatoes, diced
1 onion, chopped
2 cups sliced carrots, about 3-4
2 cups sliced celery, 3-4 stalks
1 cup red wine
1 cup beef broth or canned beef broth
1 can diced tomatoes, drained
1 bay leaf
1/2 tsp. dried thyme
1 tsp. dried parsley
1/2 teaspoon of any spice
8 ounces sliced mushrooms
2 tsp. cornstarch
Preparation
Turn slow cooker to low.
Add all the vegetables and meat directly into the slow cooker.
In a bowl, combine spices (except bay leaf), oil, wine and beef broth. Pour over meat and vegetables. Add bay leaf.
Stir gently, cover and cook on low heat for 9 to 10 hours, if time does not permit, set the slow cooker to high and cook for 6 to 7 hours.
To thicken the stew, about 30 minutes before serving, remove 1/2 cup of liquid from the slow cooker. Add 2 tsp. cornstarch, stir and pour into slow cooker.