Cooking Instructions
- 1
Sprinkle generously with salt and pepper all over the beef.
- 2
Heat oil over high heat and brown all over. It should have a nice deep brown crust. It should take about 5-7 min. Transfer beef to slow cooker.
- 3
Put all vegetables in slow cooker, add the stock, wine and the bay leaf close and cook on low for 8-9 hours or high for 6 hours.
- 4
At the end you can add 1 tablespoon cornstarch and 2 tablespoons water. Allow to thicken for 5 min.
- 5
Pour the gravy over the meat and garnish with fresh parsley. Enjoy!
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