1 tbsp vegetable oil
2 lbs venison or beef chuck stew meat, cubed into 1" pieces
2 tbsp flour
1 tbsp extra-virgin olive oil
1/2 medium onion, chopped
1 cup bulb or pearl onions
1 cup mushrooms
2 carrots, peeled and cut into rounds
Freshly ground black pepper
4 cloves garlic, minced
1/4 c. tomato paste
6 c. low-sodium beef broth
1 1/2 cup red wine
1 tbsp. Worcestershire sauce
5 sprigs fresh thyme
3 sprigs fresh sage
2 bay leaves
3 cups baby potatoes, halved
1/4 c. freshly chopped parsley
Season meat with salt and pepper then sprinkle with flour. Mix together with your hands.
In a large skillet over medium heat, heat vegetable oil. Add meat and cook on all sides until seared, 10 minutes, working in batches if necessary.
Transfer meat to crockpot. While pan is still hot add 1/2 cup of the red wine, scraping the bottom of the pan to remove all the bits stuck to the bottom. Pour wine of juicy bits into a large bowl.
Wipe down pan and add mushrooms, and onions. Season with salt and pepper. Cook until just soft, about 4 minutes. Add the garlic and cook one additional minute. Remove from heat and add to crock pot.
Add the broth, remaining wine, Worcestershire sauce and tomato paste to the red wine mixture and whisk to combine.
Add the potatoes, thyme, sage, and bay leaves to the crockpot and mix to combine.
Put setting to low and place timer on 5 hours.
Heat oven to 400 degrees.
Drizzle olive oil on sheet pan and then add carrots. Cook for 10 minutes then turn and cook for 15 minutes. Remove from oven a set aside.
After crock pot timer has gone off remove lid and add parsley and carrots. Stir to combine, replace lid and cook for 1 hour.
After one hour serve in bowls and enjoy.