Beef Burgundy

Ingredients
1/4 cup flour
2 tablespoons cornstarch, divided
1 teaspoon Montreal steak seasoning
1 1/2 pounds beef for stew
large zip-top bag
2 tablespoons olive oil
1 medium onion
1 tablespoon roasted garlic
4 ounces sliced baby portabella mushrooms (1/2 package)
2 bay leaves
1 cup beef broth
1 teaspoon browning sauce
1/4 cup water


Steps
1. Preheat slow-cooker on high. Preheat large sauté pan on medium-high for 2-3 minutes.
2. Combine flour, 1 tablespoon cornstarch and steak seasoning in zip-top bag; shake to mix. Add stew meat; seal tightly and shake to coat.
3. Place olive oil in pan and swirl to coat. Add beef and flour mixture. Cook 5-7 minutes, turning often to brown meat on all sides.
4. Wash and peel onion. Slice in half and dice into 1/2-inch pieces (about 1 cup). Add to pan.
5. Stir to loosen meat drippings. (Caution should be taken when using a gas stove. Add the wine slowly to avoid flare-ups).
6. Stir in garlic, mushrooms, bay leaves, beef broth, and browning sauce. Bring to boil.
7. Place 1 tablespoon cornstarch and water in small mixing bowl. Mix together until creamy. Pour mixture into meat mixture and stir until sauce thickens.
8. Pour stew into slow cooker, reduce heat to low and simmer 8-10 hours.
9. Remove and discard bay leaves before serving.

(Recipe courtesy of Publix Aprons Simple Meals)