This is a a cross between beef stew and beef bourgignon, depending on how you want to look at it! Either way, it tastes good and is the perfect meal to come home to on a fall or winter day. Serve with pickled beets or horseradish, and some warm biscuits, and you couldn’t ask for anything better!

Layer the following ingredients in crockpot:
1.5 lbs/.8 kg round steak, cut into 1-2 inch cubes, coated with 1 T flour and 1/2 t. seasoned salt (or favorite meat seasoning herb mix).
1 large onion, quartered
2 garlic cloves, sliced or chopped
2 celery stalks, sliced
1 cup mini carrots or cut carrots
3-4 potatoes, peeled and quartered
1 bay leaf
Generous grating of fresh pepper

Mix together, and pour over the meat and vegetables:
1 C. red wine
1 C. beef stock/bouillion
1 T worcestershire sauce
1 t. mustard
1/4 – 1/3 C. ketchup

NOTE: Liquid should not cover the ingredients, since more liquid will be produced as it cooks.

Cover and set the slowcooker depending on when you want it to be ready:
HIGH – 5-6 hours
LOW – 10-12 hours

If you are around to change the setting, cook on HIGH for 2-3 hours, then switch to low for 3-4 hours.

About an hour before serving, check and stir. Taste and add salt or pepper at this time to adjust seasoning.
If stew is too thick, add some water, red wine or stock.
If stock is too thin, add a package of your favorite onion or beef gravy mix, or remove 1/2 cup of stock and stir into this 1 T flour or cornstarch, then add back into the stew. Cover and let simmer for 1 hour to thicken.

Add some of Suz’s GL Biscuits, or some warm rolls, and you have a great dinner set to go!