Beef Burgundy in the Crockpot
1 teaspoon salt
1/4 teaspoon pepper
2 lb. cubed beef stew meat
1 1/2 cups fresh baby carrots, halved crosswise
1 (10-ounce) package fresh pearl onions, peeled
1 (8-ounce) package small whole mushrooms, fresh
1 garlic clove, minced
1 bay leave
1 can beef consommé
1 cup water
˝ cup red burgundy wine
Oregano
In a 4-quart crockpot, combine flour, salt, pepper, and beef; mix well. Add all remaining ingredients; mix well. Cover and cook on low setting from 10 to 12 hours or until carrots and beef are tender. Season with oregano.
Serves 4.