Season the beef stew meat with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the beef and brown on all sides, working in batches if necessary. Transfer the browned beef to the slow cooker
In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until softened. Transfer them to the slow cooker
Add the baby carrots, mushrooms, and tomato paste to the slow cooker. Pour in the red wine and beef broth. Stir in the dried thyme and add the bay leaf.
Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is tender and the flavors have melded together.
About 30 minutes before serving, combine the all-purpose flour with 1/4 cup water in a small bowl, mixing until smooth. Stir this mixture into the slow cooker to thicken the sauce.
Continue cooking on high for the remaining 30 minutes, or until the sauce has thickened to your desired consistency.
Remove the bay leaf. Ladle the Beef Burgundy into bowls or over mashed potatoes, rice, or egg noodles. Garnish with freshly chopped parsley and serve hot.
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