2 tablespoons butter
1 pound chuck round, cut into 2-inch cubes
8 ounces mushrooms, sliced
1 large shallot, minced
2 cloves garlic
2 cups dry red wine
3 sprigs fresh thyme
1 cup beef broth
Freshly ground black pepper
Heat one tablespoon each of butter and olive oil over medium-high heat in a wide skillet. Pat the beef cubes dry with a paper towel, season with salt and pepper, and brown on all sides. You will likely have to do this in batches so as not to overcrowd the pan. Remove the meat (it will not be cooked through) to a separate dish.
Add the remaining tablespoon of butter to the pan and brown the mushrooms in batches, being careful not to overcrowd them. Add them to the beef and set aside.
Lower the heat to medium-low and cook the shallot until soft, about 5-7 minutes. Add the garlic and cook for about 1 minute.
Increase the heat to medium and deglaze the pan with wine. Add the beef, mushrooms, thyme, and beef broth. Season to taste with salt and black pepper, realizing the flavors will intensify as it cooks.
Place the mixture in your crock-pot, cover, and cook on low heat for at least 8 hours.
Serve with mashed potatoes or egg noodles.