Title: Boeuf bourguigon
 Categories: Casseroles, Meats
      Yield: 8 Servings
 
      4    Lbs beef chuck*
    1/4 c  Buttter or margarine
      6    Carrots;cut in 1/2-in slices
      2    Onions, chopped
      2 cn Beef broth; 13 1/2 oz each
      2 c  Dry red wine
      1 cn (6-ounces) tomato paste
      1    Teaspoons fines herbes
           Salt & pepper to taste
    1/2 lb Fresh mushrooms, quarterd
     18    Sm White onions, peeled
    1/4 c  Flour
    1/4 c  Butter or margarine

MMMMM--------------------------ROBBIE S-------------------------------
 
  *Cut into 1-1/2 inch cubes Brown beef cubes on all sides in 1/4 cup
  hot butter or margarine in large skillet, or slow-cooker if it has a
  browning unit. Pour beef and drippings into slow-cooker. Add carrots,
  chopped onions, chopped garlic, beef broth, wine, tomato paste, fines
  herbes, salt and pepper, mushrooms, and white onions. Cover pot and
  set at Low. Cook for 10 hours. Remove lid and skim excess fat from
  surface. Turn heat setting to High. Cover and let bubble. In a bowl,
  mix flour and 1/4 cup butter until creamy.  Add to stew and sir until
  it is well blended and the stew thickens.
   Season to taste with salt and pepper.  Serve hot with boiled
  potatoes. YIELD:  Serves 8 Source:  The Crockery Pot Cookbook POSTED