BEEF BURGUNDY
Steps:
- In skillet, brown meat and onion in butter; transfer to slow cooker. To clean mushrooms, wipe with a damp paper towel or cloth. Add mushrooms, potatoes, carrots, wine, 1 c water and spices to slow cooker. Salt and pepper to taste. Cover slow cooker and cook on low for 6 to 8 hours (3 to 4 hours on high). Add additional water as necessary. About 1 hour before serving, blend flour with warm water to make a smooth paste. Slowly add to dish to make thick stew. Increase heat to high; cover and continue cooking until thickened.
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