| | Directions | | Toss the beef, flour and salt in a resealable bag until the beef is coated. Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley and pepper to the slow cooker. Combine the boiling water and soup mix in small bowl; add to slow cooker. Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms in the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker. Place the cover on the slow cooker and set to high; cook for one hour. Reduce heat to low and cook until the beef is fork tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until the stew thickens, about 15 minutes. |
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| Ingredients | | - |  | 3 pounds cubed beef stew meat |
| - | | 1/4 cup all-purpose flour |
| - | | 1/2 teaspoon Salt |
| - | | 3 tablespoons olive oil |
| - | | 3 tablespoons Worcestershire sauce |
| - | | 1 pound carrots, peeled and cut into 2 inch pieces |
| - | | 4 potatoes, cubed (large) |
| - | | 1 tablespoon dried parsley |
| - | | 1 1/2 teaspoons ground black pepper |
| - | | 2 cups boiling water |
| - | | 2 envelopes onion soup mix (1 ounce envelopes) |
| - | | 3 tablespoons butter |
| - | | 3 onions, quartered (large) |
| - | | 2 tablespoons minced garlic |
| - | | 1/2 cup Burgundy wine |
| - | | 2 packages fresh button mushrooms, halved (6 ounce pkgs) |
| - | | 1/4 cup warm water |
| - | | 3 tablespoons cornstarch |
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