Slow Cooker Beef Burgundy

• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 lbs cubed beef stew meat
• 1 1/2 cups fresh baby carrots, halved crosswise
• 1 1/2 cups pearl onions, peeled
• 8 ounces small fresh whole mushrooms
• 1 garlic clove, minced (I used three)
• 1 bay leaf
• 1 (10 1/2 ounce) can condensed beef consomme
• 1 cup water
• 1/2 cup red Burgundy wine
• fresh oregano, if desired

1. In a large bowl or plastic food bag,combine flour, salt, pepper and beef; mix well then put into a 3 1/2 or 4-quart slow cooker, larger if you are using extra vegetables.
2. Add all remaining ingredients; mix well.
3. Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender; garnish with oregano.

flour, salt, pepper, meat, fresh baby carrots, pearl onions, mushrooms, garlic, bay leaf, condensed beef, water, red burgundy wine, fresh oregano

Taken from www.food.com/recipe/slow-cooker-beef-burgundy-166939 (may not work)