Baltimore Crock Pot Beef Stew

• 2 - 2 1/2 lbs stew meat
• 1 (1 1/4 ounce) package dry onion soup mix
• 2 (12 ounce) jars mushroom gravy
• 4 medium potatoes, cut into 1/2 inch cubes
• 3/4 lb baby carrots
• 1 (16 ounce) can peas, drained
• 4 ounces mushrooms, drained
• 1/4 cup dry white wine
• 1 teaspoon black pepper
• flour, for thickening if desired

1. Brown meat in skillet.
2. Place meat in crock pot first, then add pepper and onion soup mix.
3. Add gravy, then potatoes, carrots, peas, and mushrooms, in that order.
4. Pour wine over top.
5. Cover and cook on low for 7-9 hours.
6. Stir in flour by the teaspoon in the last hour of cooking to desired thickness, if necessary.
7. Add a dash or two of Worcestershire sauce, if desired.

stew meat, onion soup, mushroom gravy, potatoes, baby carrots, peas, mushrooms, white wine, black pepper, flour

Taken from www.food.com/recipe/baltimore-crock-pot-beef-stew-215997 (may not work)