Beef Stew with Mushrooms & Herbs

1 T. Canola oil
1 lb beef stew meat, lean
1/4 c. flour
1 med. onion, large chop
2 potatoes, chopped
2 celery stalks, large chop
2 c. mushrooms, quartered
1 t. garlic
1/2 t. thyme
1T balsamic vinegar
1/2 t. pepper
2 c. beef stock (2 c. water & 1 beef cube)
1/2 c. red wine
1/2 t. basil
1/2 t. oregano

Dredge meat in flour and discard excess flour. Heat 1/2 the oil in a large pot over medium. Brown the beef for about 10 minutes; remove. Add the remainder of the oil and saute the onion, potatoes, celery and garlic for about 2 minutes until the onion is translucent. Add the mushrooms and continue to saute for about 5 minutes. Put into the SLOW COOKER. Add the remaining ingredients EXCEPT the basil and oregano. Cook on high at least 2 hours or on low for 4 hours or so. With 1/2 hour left before serving, add the basil and oregano. Remove the bay leaf and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user JNSCARFE.