Ingredients:

1/4 C all-purpose flour
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 lb. boneless beef chuck - cut into 1-inch cubes
2 tbls. olive oil
1 medium onion - sliced
8 button mushrooms - sliced
1/2 C fresh parsley - minced
3 cloves garlic - minced
2 Bay leaves
1 C Burgundy wine
1/2 C beef broth


Directions:

Mix flour, salt and pepper together well.
Place Olive Oil in medium skillet and dredge beef cubes in flour mixture, spreading in skillet and browning on all sides in oil.
Place beef and all remaining ingredients in 5 quart crock pot; cover pot and cook on low setting for 4 to 6 hours or on high setting for 2 to 3 hours. Serve beef over mashed potatoes with sides of hot vegetables. Extra good!