CBSC beef and mushroom stew (no potatoes)

1/4 c flour
2 tsp black pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
2 lbs stewing beef
2 tbsp olive oil
1 c beef stock
2 medium carrots, cut into large chunks
1 onion chopped into large chunks
2 gloves garlic, minced
1 lb mushrooms, quartered
1/2 red wine vinegar
2 tbsp tomato paste
1 tbsp balsamic vinegar
1 bay leaf

1. dredge beef cubes in flour, salt, pepper then brown on all sides in oil. Trandfer to crockpot. add beef stock to pan and scrape up all beef bits.
2. add carrots, onion, garlic, mushrooms, vinegars, tomato paste and bay leaf
3. cover and cook on low 8-10 hours. Remove bay leaf before serving

Number of Servings: 6

Recipe submitted by SparkPeople user CHIKKLETT.