Beef Stew with Gorgonzolla Cheese

Toss two lbs of beef cut into 1 inch cubes in flour and brown in olive oil. Transfer to a crock pot.

Add 1 cup of marsala wine, 4 cups of beef stock, 1/4 cup yellow mustard, 2 tablespoons dijon mustard, 1/4 cup ketchup, 2 tablespoons worstershire sauce, 1 fennel bulb sliced, 2-3 lbs of baby yukon gold potatoes, 6 carrots sliced into one inch pieces, and two cups of mushrooms, quartered. For spices, add salt and pepper to taste, red pepper flakes, rosemary, oregano, and 1 teaspoon smoked paprika.

Simmer on low for 8 hours. Prior to serving, thinken the stew by adding flour. Serve on a deep dish plate with a gorgonzolla cheese crumble and some fresh herbs.