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RINSE the mushrooms using a brush or paper kitchen towel. PEEL the carrots and chop them into slices. PEEL and coarsely chop the red onions and garlic cloves.
REMOVE the seeds from the chili pepper and chop into pieces. DIVIDE the beef into bite-size pieces and coat with pepper, salt and flour.
HEAT a large dash of olive oil or other type of oil in a heavy bottomed pan and sauté the onion, garlic and chili pepper. TRANSFER them to the slow cooker after a few minutes and heat some more oil in the pan.
COOK the carrots and mushrooms for another few minutes and also transfer them to the slow cooker. Now also COOK the meat until the pieces are browned and also transfer them to the slow cooker.
COOK the tomato paste and paprika powder shortly in the pan and deglaze with red wine. POUR into the slow cooker. Also ADD beef stock, thyme, bay leaves, 2 tablespoons of mustard, black olives and herbes de Provence to the slow cooker and set in to about 4 hours on a low setting.
CHECK if the meat is tender and SEASON with pepper, salt and dark chocolate. If the stew isn't thickened enough, you can use cornstarch to reach the desired thickness.
REMOVE the bay leaves and thyme sprigs and serve with mashed potatoes or rice. Enjoy!