Crock Pot Recipe

Burgundy Stew

2 pounds beef boneless bottom round or top round, tip or chuck steak, cut into 1-inch pieces

2 cups baby cut carrots

2 medium stalks celery, sliced (1 cup)

2 medium onions, sliced

1 can (14 ½ ounces) diced tomatoes, undrained

1 can (8 ounces) sliced mushrooms, drained

¾ cup dry red wine or beef broth

1 ½ teaspoons salt

1 teaspoon dried thyme leaves

1 teaspoon ground mustard

¼ teaspoon pepper

¼ cup water

3 tablespoons all-purpose flour

1. Mix all ingredients except water and flour in 3 ½- to 6-quart slow cooker

2. Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables and beef are tender

3. Mix water and flour; gradually stir into beef mixture.

4. Cover and cook on high heat setting 25 to 35 minutes

8 servings