Beef Burgundy Stew

• 2 lbs stewing beef
• 2 cups baby carrots
• 2 cups parsnips, chopped
• 1 cup celery, chopped
• 2 medium onions, chopped
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (8 ounce) can sliced mushrooms, drained
• 34 cup Burgundy wine
• 1 12 teaspoons salt
• 1 teaspoon thyme leaves
• 1 teaspoon ground mustard
• 14 teaspoon pepper
• 14 cup water
• 3 tablespoons all-purpose flour

1. Mix all ingredients together except flour and water in 6 qt slow cooker.
2. Cover and cook on low for 8-10 hours.
3. Mix water and flour and gradually stir into beef mixture.

stewing beef, baby carrots, parsnips, celery, onions, tomatoes, mushrooms, burgundy wine, salt, thyme, ground mustard, pepper, water, allpurpose

Taken from www.food.com/recipe/beef-burgundy-stew-199899 (may not work)