Crockpot Boeuf Bourguigon

• 4 pounds beef chuck cut into 1-1/2 inch cubes
• 1/4 cup butter or margarine
• 6 each carrots cut in 1/2 inch slices
• 2 each onions chopped
• 2 cans beef stock 13 1/2 oz each
• 2 cups red wine dry
• 6 ounces tomato paste
• 1 teaspoon fine herbs
• 1 x salt to taste
• 1 x black pepper to taste
• 1/2 pound mushrooms fresh, quarterd
• 18 each white onion small, peeled
• 1/4 cup flour, all-purpose
• 1/4 cup butter

1. Brown beef cubes on all sides in 1/4 cup hot butter or margarine in large skillet, or slow-cooker if it has a browning unit.
2. Pour beef and drippings into slow-cooker.
3. Add carrots, chopped onions, chopped garlic, beef broth, wine, tomato paste, fines herbes, salt and pepper, mushrooms, and white onions.
4. Cover pot and set at Low.
5. Cook for 10 hours.
6. Remove lid and skim excess fat from surface.
7. Turn heat setting to High.
8. Cover and let bubble.
9. In a bowl, mix flour and 1/4 cup butter until creamy.
10. Add to stew and sir until it is well blended and the stew thickens.
11. Season to taste with salt and pepper.
12. Serve hot with boiled potatoes.
13. YIELD: Serves 8.

beef chuck, butter, carrots, onions, beef stock, red wine, tomato paste, herbs, salt, black pepper, mushrooms, white onion, flour, butter

Taken from recipeland.com/recipe/v/crockpot-boeuf-bourguigon-1382 (may not work)