Ingredients:
- 3 lbs. beef chuck, cubed
- 1 onion, chopped
- 1 cup red wine
- 6 fresh shitake mushrooms, sliced
- 3 garlic cloves, minced
- 1 14 oz. can plum tomatoes
- 4 carrots, cut into 1-inch pieces
- 3 cups beef stock
- 1/2 head of cabbage, chopped
- 1 bay leaf
- Cooking fat
- Sea salt and freshly ground pepper
Instructions:
- Season the beef with salt and pepper, then heat a pan with some cooking fat to medium-high heat.
- Add the beef to pan and brown the meat on all sides.
- Set the beef aside, and cook the onion, garlic, and mushrooms for about 7 minutes with a little more cooking fat added to the pan.
- Place the remaining ingredients, except the cabbage in your slow cooker. Season again to taste.
- Cook on low for 6 hours.
- Add the cabbage and cook for another hour.
- Remove the bay leaf and serve.