Change this recipe by using butter browned seasoned and floured chuck roast cut in 4 big pieces. Use canned petite cut tomatoes add celery and carrots, worstecher, horseradish and cook for 6 hours at 225 and turn heat to 350 for the last half to 1 hour and add sauted mushrooms in the last hour with some thickening agent like cornstarch or flour! Yummy yummy this is my families favorite thing I make but I have no recipe just season until I like it!!!
Beef Stew in Red Wine Sauce | For this beef stew, Jacques Pépin uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends.
Toss your favorite veggies into the mix! We've added carrots, sweet red peppers, and snap peas to this tasty dish. More slow-cooker beef recipes: http://www.bhg.com/recipes/slow-cooker/beef/slow-cooker-beef-recipes/?socsrc=bhgpin110512gingeredbeef#page=11