Cut beef into 2-inch cubes and season with seasoned salt and pepper. Allow the meat to sit for 10 minutes.

In a heated oiled skillet, brown the beef. Add red wine and tomato paste. Cook for 5 minutes. Season with more salt and pepper.

Place beef mixture into crockpot/slow cooker and add in beef broth, fresh springs of thyme, and bay leaves. Slow cook on high setting for 2 hours.

After 2hrs of slow cooking, add in carrots and onions. Allow to cook for 2 more hours or until beef is tender.

After a total of 4.5-5 hours of cooking, beef should be tender. Taste broth and beef for seasoning. Add seasoned salt to taste.

Meanwhile, heat a skillet on medium high heat and add in butter and olive oil. Add in mushrooms and allow to brown, with minimal turning. When mushrooms are beginning to brown, add in minced garlic and 1 spring of fresh thyme. Sauté for 1 more minute and season with salt and pepper. Set aside. Add in sautéed mushrooms to beef bourguignon.

Heat a skillet on medium and place in butter. Allow butter to metl. Add in flour and mix thoroughly with butter to make a roux. Cook the roux on medium low heat for 1-2 minutes to cook out the raw flour flavor. Then add this to your stew to allow it to thicken ~5 minutes.

When stew is thickened, serve with mashed potatoes (recipe below)

Boil 2 quarts of water. Place cut and peeled potatoes into boiling water. Boil until potatoes can be easily pierced by a fork ~20 minutes.

Heat heavy cream, milk, and butter in a sauce pan. Add in salt and mix well.

Drain potatoes and mash with a potato masher. When potatoes are mashed, add in cream mixture. Mix well into potatoes.

To create a smoother creamier texture, use handheld immersion blender to whip potatoes. Do not over-whip as potatoes will become gummy. Add in Parmigianino cheese and season with salt and pepper to taste.