BEEF BURGUNDY

BEEF BURGUNDY image

Number Of Ingredients 15

Ingredients

1 pound lean stew meat
1 medium onion, quartered
2 T butter
12 to 14 oz fresh mushrooms
2 large potatoes, peeled and cut into chunks
2 carrots, peeled and cut into chunks
2 12 c burgundy wine
1 c water
1 bay leaf
1 1/2 t basil
1 t thyme
1/2 t garlic powder
Salt and pepper to taste
1/4 c all purpose flour
1/2 c warm water

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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