FRENCH BEEF BOURGUIGNON

2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1-inch pieces
2 cups carrots, cut into thin pieces about 4-inches in length
2 stalks celery, sliced
1 small yellow onion, peeled and diced
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup white button mushrooms, chopped
1 cup dry red wine
1 teaspoon salt
1 tablespoon fresh thyme leaves, chopped
1 teaspoon fresh basil, minced
1 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
FOR THE SAUCE:
1/4 cup water
2 tablespoons flour

Add oil to a skillet. Once the oil is hot, sear 4 or 5 pieces of beef at a time on all sides, turning each piece as it browns. Repeat with all remaining beef until it has all been browned. Place all of the beef in the crock pot stoneware and transfer the stoneware to the heating base unit. Add the carrots, celery, onion, tomatoes, mushrooms, wine, salt, thyme, basil, mustard and pepper.

Cover and cook on High setting for 2 to 4 hours or on Low setting for 5 to 8 hours, or until the vegetables and beef are very tender and the sauce is rich.

Thirty minutes before serving, combine the water and flour in a small bowl until smooth.

Turn the heat to High. Gradually add the flour and water to the soup and stir until the sauce thickens, about 3 to 5 minutes. Heat through and serve.

Makes 8 servings