* ingredients:

°1.5 kg of grilled beef in Ain al-Nasal, cut into pieces
°60 ml flour seasoned with 1.5 ml of salt, 1.5 ml of pepper and 1.5 ml of celery seeds
°30 ml of duck fat or butter and oil
°500 g vegetables (onion, carrot, celery)
°4 branche chop parsley.
°basil (optional)
°Lemon peel and juice (optional)
°60 ml. Apple, vermouth or red wine
°250 ml of beef broth
°60 ml * finely CHOP oyster mushrooms ()
°Salt and freshly ground pepper to taste.
*oyster mushroom
* instructions:

Preheat slow cooker: 8 hours for low cooking or 6 hours for high. Melt duck fat in skillet and add vegetables, parsley, and lemon peel.
Reduce the heat and let it simmer for 15 minutes. Transfer to slow cooker.
Put the seasoned flour in a dish and roll the beef pieces one at a time until well covered.
In a frying pan, brown the beef pieces, flipping them a few times. Add them to the slow cooker with lemon juice, and beef broth. Salt and Pepper.
Putting lid on slow cooker also cooking for 6-8 h.
Remove the cuts of meat from the slow cooker. Covering with foil also keep warm.
Pass cooking juices through sieve, crushing vegetables with blender. The juice is transferred and poured into a saucepan.
Add sliced ​​mushrooms. Bring to boil, stir constantly, to sauce thicken slightly.

Enjoy !