MUSHROOM BEEF STEW

1 1/2 lb beef stew meat

salt and pepper to taste
1/4 cup all-purpose flour
2 tbsp canola or soy oil
1 can French onion soup
1 cup dry red wine
2 garlic cloves, minced
1 tsp Italian seasoning
3 cups white mushrooms, halved
3 medium carrots, cut into 2-inch pieces
1 cup whole frozen white onions
1/4 cup water
flour for thickening

Season the beef with salt and pepper to suit your taste; coat in the flour.

Heat the oil in a large skillet over medium-high heat.  When oil is hot add the beef, shaking off excess flour, and cook until browned on all sides.

In a 3 1/2-quart slow cooker or crockpot, stir together the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots, and onions.  Cover the cooker and cook on low for 10 hours until the beef is tender, or on high for 5 hours.

Stir a small amount of flour into the water, stirring until smooth. Stir mixture into the stew until well blended. Replace lid and bring to a boil. Boil until thickened.

the file photo