MMMMM----- Recipe via Meal-Master (tm) v8.01
 
       Title: CROCKPOT BOEUF BOURGUIGON
  Categories: Meats, Nets
       Yield: 8 servings
 
       4    Lbs beef chuck*
     1/4 c  Butter 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
 
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   *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
   BY: DEE PENROD
          08/20/92         2:09 AM
 
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