Beef Stew Slow Cooker

Time    30 Minutes     Total Time    7  Hours
Serves 8 (serving size: about 3/4 cup)
This is an ideal  dish for the slow cooker, where gentle, prolonged cooking turns tough beef into tender bites. Serve the stew over a mound of Fluffy Mashed Potatoes.
Get out your slow cookers  everyone , we will bring  you dishes  to satisfy  any and all taste buds .

2       tablespoons canola oil, divided 
2       pounds boneless chuck roast, trimmed and cut into 2-inch cubes, divided
 1      teaspoon kosher salt, divided
 12    ounces cipollini onions
 4     garlic cloves, minced 
2      tablespoons unsalted tomato paste
 1/2        cup plus 2 tablespoons sweet Marsala wine, divided
 1-1/2     cups unsalted beef stock;
 1     teaspoon freshly ground black pepper 
3      thyme sprigs
 8     ounces small button mushrooms 
4      large carrots, cut into 1-inch pieces
 2     tablespoons all-purpose flour
 Thyme sprigs 
Fluffy Mashed Potatoes

1        Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of beef; cook 8 minutes or until well browned, turning to brown on all sides. Place browned beef in a 6-quart electric slow cooker; sprinkle with 1/8 teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and 1/8 teaspoon salt.

 2      Add onions to pan; cook 1 minute on each side or until browned. Add onions to slow cooker. Add garlic to pan; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Add 1/2 cup wine, scraping pan to loosen browned bits; cook 2 minutes or until half of liquid evaporates. Add stock and pepper; bring to a simmer. Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid. Top beef mixture with mushrooms; scatter carrots over top.

 3     Cover and cook on LOW for 7 1/2 hours.

4      Strain mixture through a colander over a Dutch oven or large skillet; discard thyme sprigs. Bring cooking liquid to a boil; cook 6 minutes or until liquid is reduced to 2 cups. Stir in remaining 3/4 teaspoon salt. Combine remaining 2 tablespoons wine and flour, stirring with a whisk to form a slurry. Stir into cooking liquid; cook 1 minute or until bubbly and thickened, stirring constantly. Pour over beef mixture; toss gently to combine. Garnish with thyme sprigs.