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… Skim fat from surface. Add beef and white mushrooms to slow cooker, cover and cook on high until meat is tender, 6 to 7 hours (or cook on low for 9 to 10 hours). Cook on high for 4 hours or low for 6 to 8 hours. Add the seared beef, stock, wine, tomato paste, parsley, paprika, garlic powder, mushrooms, onions and a good pinch of salt and toss. Bring broth mixture to a boil, then transfer to slow cooker. Set slow cooker to high, if necessary.

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