Preparation and Cooking

• If your beef is not already cut, trim the excess fat and cut into 1 ½ to 2 inch pieces. Place in a ziplock bag. Top the meat with flour, salt and pepper and shake to evenly coat the pieces of beef.
• Chop the carrots and add them, along with the potatoes to the bottom of the crockpot. Chop the onion and mushrooms and set aside. Heat a pan over medium high heat. Add the olive oil and heat until glistening. Working in batches, sear the beef chunks for about 2 minutes per side to get a nice brown crisp outside. Remove from the skillet and add the browned meat to the crockpot over top of the vegetables.
• After beef is seared, lower the heat to about medium and add the onion and mushrooms. Sauté for about 3-5 minutes to lightly brown the mushrooms. Add the onions and mushrooms along with the tomato paste, broth, red wine, oregano, thyme, garlic, salt and pepper (as desired), balsamic vinegar and Worcestershire. Gently stir to combine.
• Cook on low for about 7-8 hours or until the beef is fork tender and easily comes apart and vegetables are soft. About 30 minutes before serving, whisk together the corn starch and water until smooth and all the corn starch is dissolved. Slowly add to the crock pot and stir in to combine. The broth will thicken more as it sits in the mixture. Stir in the butter a few minutes before serving. Enjoy!