Instructions:
1. Prepare the Beef:
- Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Brown the beef cubes in batches, ensuring a golden crust on all sides. Transfer the browned beef to the slow cooker.
2. Sauté the Aromatics:
- In the same skillet, add chopped onions and garlic. Sauté until softened and fragrant.
- Add the tomato paste and cook for an additional 2 minutes to deepen the flavors.
- Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for another 2-3 minutes until the mixture thickens.
3. Deglaze with Red Wine:
- Pour the red wine into the skillet, scraping the bottom to release any flavorful bits. Allow the wine to simmer for a few minutes, reducing slightly.
4. Assemble in the Slow Cooker:
- Transfer the wine and onion mixture to the slow cooker with the browned beef.
- Add the carrots, mushrooms, thyme, and rosemary to the slow cooker.
- Pour in the beef broth, ensuring it covers the ingredients. Stir gently to combine.