Burgundy Beef Stew

A very good crock-pot recipe. A Fall and Winter favorite with my family.

• Ready In: 6 hrs 20 mins
• Serves: 6

Ingredients

• 2  lbs beef chuck, cut into 1 1/2 to 2 inch cubes
• 2  teaspoons butter or 2  teaspoons  oil
• 2  medium onions, sliced thin
• 2  cloves garlic, minced
• 3  large carrots, cut into 1/2 inch rounds
• 1  lb small mushroom, left whole
• 1  bay leaf
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon thyme
• 1  teaspoon tomato paste
• 1 1⁄2 cups dry red wine (burgundy)
• 1⁄4 cup fresh parsley
• 1⁄4 cup flour
•  water

Directions

1. In a large skilled melt the butter or heat the oil and brown beef.
2. Add onion, garlic, carrots and stir for a few minutes.
3. Pour into a crockpot and add remaining ingredients EXCEPT flour and water.
4. Cook on low for 6-8 hours.
5. Drain juices into a large saucepan, mix flour and water to make a med paste and whisk in to juices over med-high heat to make a medium gravy.
6. Add to stew, stir and serve.
7. Serve with a salad and french bread and of course the remaining wine!