Flank Steak (or whatever) – 2 lbs cubed small
Pearl Onions (frozen, one bag)
Golden Beets (1 Large beet, cubed)
1 Large Potato, cubed
1 Container of Mushroom, chopped and cubed
1 large carrot, skinned and cubed
1 Container of Beef Stock, unsalted
1 Medium Jar of pepperoncini, remove stems
1 small container of Tomato Paste
1 Cube of Beef Bullion
1 small Onion Soup Packet
Salt, Pepper, and Rosemary
Place all prepared items in slow cooker.
Layer from bottom up:
pepperoncini (at least 8 to 10 of them)
Pour in beef Stock, and at least 1/3 of the pepperoncini liquid
Place TOmato Paste and Beef Bullion in, and stir it in
Salt and Pepper
Let it cook on HIGH for 1.5 hrs
At 1.5 hrs, stir everything to combined further. Set to low, and let it go for 4.5 hrs minimum.
At the 6 hour mark, in a frying pan, combined 4 pats of butter and 3 TBspns of Flour until it turns amber. This creates a roux to thicken the stew.
Transfer the roux into the stew, and stir it to mix well.
Now, turn the slow cooker up to high, and let it go for at least another hour or so. Stir every 20 minutes. The stew should at least be thick enough that it coats a spoon nicely.