Slow Cooker Beef Burgundy

• 1 -2 tablespoon olive oil
• 2 cloves garlic, finely minced
• 2 12 lbs beef stew meat or 2 12 lbs round steaks, cut into 1 inch chunks
• 14 cup flour
• 1 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 12 teaspoon california garlic powder
• 12 teaspoon fresh rosemary, snipped
• 12 teaspoon fresh thyme, crushed
• 1 package beef bouillon
• 1 (10 ounce) can beef consomme
• 34-1 cup Burgundy wine or 34-1 cup merlot
• 12 lb sliced fresh mushrooms
• 2 tablespoons cornstarch, mixed w/ (optional)
• 2 tablespoons water (optional)
• 14-12 cup freshly chopped parsley (about) (optional)

1. Place flour, salt& pepper into a plastic bag& shake.
2. Next add beef& toss with flour mixture.
3. In a cast iron skillet heat oil until hot.
4. Add garlic& cook for just 1 minute.
5. Add floured beef to hot oil& brown meat on all sides (in small batches if necessary).
6. Mix seasonings, bouillon, consomme& wine in crockpot.
7. Add meat, stir gently to mix.
8. Cover and cook on LOW for 6 to 7 hours or until meat is tender.
9. During the last 20 minutes add sliced mushrooms.
10. For a thicker sauce turn crockpot to HIGH (last 15 minutes or so) and add cornstarch mixture.
11. Stir in chopped parsley just before serving, if desired.
12. Serve over steamed white rice or egg noodles.

olive oil, garlic, beef stew meat, flour, salt, freshly cracked black pepper, california garlic, fresh rosemary, fresh thyme, beef bouillon, beef consomme, wine, mushrooms, cornstarch, water, parsley

Taken from www.food.com/recipe/slow-cooker-beef-burgundy-54397 (may not work)