Beef Burgundy(For Crock-Pot) - cooking recipe

Ingredients

2 to 3 lb. stewing beef
2 carrots, sliced
2 onions, sliced
1 clove garlic, mashed
1 tsp. salt
black pepper to taste
1 bay leaf
2 Tbsp. chopped parsley
3 c. beef broth
1 peeled tomato, chopped
2 c. dry red Burgundy wine
1/2 lb. sliced mushrooms
2 Tbsp. flour

Preparation

Put all ingredients except mushrooms and flour into slow cooker and mix.
Cover pot; turn on low and cook 8 to 10 hours or until beef is tender.
Add mushrooms during last hour of cooking. To thicken sauce, remove 2 cups sauce from pot; stir until sauce is smooth and slightly thickened.
Slice when slightly cooled.