Beef Burgundy Stew - Crock Pot

(Amounts do not need to be exact)

1-2 lb. beef stew meat

(what fits 3/4 full in the crock pot)

1 -2 coarsely chopped onions*

1/2 cup chopped celery*


Small amount of herbs (1/2 tsp -1 tsp. total)

(I use basil or a bouquet garni mix, or both)

A few dashes of pepper

Gallo Hearty Burgundy (or similar) wine

1-2 beef bullion cubes or stock (optional)

1 can diced tomatoes with liquid (optional)

1 pkg washed fresh mushrooms (optional)

2T flour + 2 T cornstarch mixed in 1 c. cold water

for thickening at the end.

Put thawed or mostly thawed stew meat in crock pot. Add onions, celery and seasonings. Add enough wine & stock to almost cover the meat (some will stick out a bit.) Optionally add the can of tomatoes and/or the mushrooms. Cook at least 8 hours on low (can leave in up to 15 hours or so.) If you have less time cook at least 4 hours on high. Before serving mix the flour and cornstarch (you can use all one or the other if you prefer) with the cold water in a container until smooth. Stir it into the stew and let it boil for a few minutes.

* Can substitute dry onions and celery but use much smaller amounts and it isn't quite as good. Whenever I have celery I always wash the leftover celery and cut off any brown parts, then run them, including the leaves through a food processor and put it in a zip plastic bag in the freezer so it is ready for stews, etc