| 1 | Place the carrots and the onions in the slow cooker. |
| 2 | cut the beef into 2" x 1/2" wide strips. |
| 3 | In a large skillet, add the oil and beef. Cook, stirring to brown the beef on all sides. Transfer the beef to the slow cooker and season with the salt and pepper. |
| 4 | Quarter the mushrooms. Finely chop the scallions. |
| 5 | Into the skillet, add the mushrooms and shallots. Cook, stirring often until the mushrooms gave given off their liquid and are beginning to brown. Add the garlic and cook for a minute. Transfer all to the slow cooker. |
| 6 | Add the red wine, broth, tomato paste and spices to the skillet. Cook over medium heat for one minute, scrapping up any browned bits. Pour over into the slow cooker. |
| 7 | Cover the cooker. Set heat to low and cook for 7-8 hours. |
| 8 | With a slotted spoon, discard the bay leaf. Transfer the meat and vegetables to serving platter and cover to keep warm. |
| 9 | In a saucepan, heat the butter over medium heat and add the flour. Cook for one minute, do not let brown. Slowly whisk in the liquid from the crock pot. Cook until slightly thickened, about 10 minutes. |
| 10 | Pour sauce over the meat and vegetables. Serve. |
