2 teaspoons vegetable oil
1 1/2 teaspoons onion powder
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons Italian seasoning
1/2 cup chopped onion
1 1/2 teaspoons crushed red pepper flakes
1/4 cup chopped red bell pepper
1/4 cup packed brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon dried marjoram
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1/3 cup chopped green bell pepper
1 medium onion, chopped
1 large carrot, peeled and cut into 1/4 inch slices
1 medium carrot, sliced
3 cups fresh mushrooms, sliced
1 cup chopped fresh mushrooms
1 cup chopped fresh mushrooms
2 tablespoons butter
Heat oil in a large skillet over medium heat. Saute onion powder, basil, thyme and Italian seasoning until tender. Stir in red pepper flakes; cook, stirring constantly, until mixture is thickened. Stir in onion and bell pepper. Cook, stirring constantly, until onion is tender, about 5 minutes.
Pour brown sugar over meat. Stir in garlic powder, marjoram, paprika, salt, garlic powder, salt and marjoram. Spread over meat.
Arrange carrots in a single layer in a 1 quart casserole dish. Top with mushrooms and cook chopped. Pour marinated meat mixture over vegetables. Cover and refrigerate overnight.
Beef 8 inches from flame and lightly steam for 10 minutes. Pour milk around the edge of the casserole to prevent sticking. Place on the slow cooker.
In a medium bowl, beat butter or margarine with an electric mixer until light and fluffy. Reserve 1 1/2 cup of butter. Spread remaining butter over vegetables. Place on the slow cooker.
Cover casserole and cook for 8 hours. Stir every 10 minutes to prevent sticking.
Return to stovetop, or remove casserole from oven, and spread remaining sauce over casserole. Cover and simmer 15 minutes. (Note: You may want to add additional wine if desired.) Serve hot, or refrigerate and serve chilled.