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Savory Beef & Mushrooms in a Red Wine Gravy

DIRECTIONS

In large skillet, heat oil over medium-high heat. Season beef with salt and pepper to taste; add to skillet and cook until all sides are browned. Place in a 5-quart or larger slow cooker.
Add carrots, celery, leeks and garlic to skillet. Salt and pepper to taste. Sauté until softened (about 3-5 minutes). Add mushrooms and continue sautéing until mushrooms are softened; add to slow cooker.
Add remaining ingredients to slow cooker. Cook (HIGH) 6-8 hours or until beef is falling apart. Carefully remove beef and herb stems from slow cooker and set aside. Place about half of the vegetables and juices into a blender; purée. Add back to the slower cooker and stir.
Pull beef into bite sizes pieces and add back into gravy. Serve over mashed potatoes.
Nutritional Information: (does not include potatoes) Serving Size ⅛ of recipe; Calories 315; Total Fat 10g; Saturated Fat 3g; Cholesterol 60mg; Sodium 350mg; Carbohydrates 9g; Fiber 2g; Protein 41g
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