Bring to a boil, then transfer to a slow cooker, adding the carrots, potatoes, Salt and Pepper. Turn slow cooker to medium, cover, and cook until beef is tender, approximately 1 ½ hours. Add more Bouillon if needed. Stir in mushrooms, if using, for the last 15–20 minutes of cooking.
Place stew in a serving bowl. Spoon ¼ cup (60 ml) Paris Bistro Secret Sauce over top and serve the rest on the side.
Chef Tip: If you prefer not to use wine in this recipe, simply use the same amount of Beef Broth instead.