Beef Burgundy Stew

• 2 lbs lean boneless top round steaks
• 12 cup water
• 14 cup chopped fresh parsley
• 1 teaspoon salt
• 34 teaspoon dried basil
• 12 teaspoon dried rosemary, crushed
• 1 (13 3/4 ounce) can no-salt-added beef broth
• 10 ounces frozen pearl onions
• 3 cups halved small fresh mushrooms
• 2 cups sliced carrots
• 2 cups peeled cubed potatoes
• 34 cup Burgundy wine or 34 cup dry red wine

1. Trim fat from steak.
2. Cut steak into 1 inch cubes.
3. Combine all ingredients into a large crockpot.
4. Cover and cook on low for 8-10 hours.

lean, water, parsley, salt, basil, rosemary, salt, onions, mushrooms, carrots, potatoes, wine

Taken from www.food.com/recipe/beef-burgundy-stew-41357 (may not work)