Beef Stew With Mushrooms and Red Wine

INGREDIENTS:

• 1 1/2 pounds stew beef
• 1 can French onion soup
• 1/2 cup red wine, like a hearty burgundy
• Salt to taste
• Pepper to taste
• 4 to 5 potatoes, cubed
• 1 carrot, sliced
• 12 to 16 ounces fresh mushrooms
• 1 bay leaf
• A small sprig of fresh rosemary or a pinch of dried, crumbled
• 1 can diced tomatoes
• 3 tablespoons flour mixed with just enough cold water to make a smooth paste

PREPARATION:

1. Combine the first 10 ingredients in a slow cooker – stew beef, onion soup, red wine, salt and pepper, potatoes, carrots, mushrooms, bay leaf, and rosemary.
2. Cover and cook on low for 8 to 10 hours.
3. Add the diced tomatoes about 45 minutes to an hour before the stew is done.
4. Thicken the stew with the flour and water mixture about 20 minutes before serving.
5. Taste and add more salt and pepper if needed.
6. Serve and enjoy the beef stew, which serves 6.