Crockpot Beef Burgandy (Includes Oven Method)

This recipe makes a very flavorful stew, with melt in your 

mouth tender pieces of beef.

Ingredients:
2 tablespoons soy sauce
2 tablespoons flour
1 - 2 pounds stew meat
1 tablespoon dehydrated onion (or 1 sliced onion)
1 - 2 cloves garlic, minced (or 3/4 teaspoon garlic powder) 
1 teaspoon dried thyme (or 1/4 teaspoon ground thyme)
fresh ground pepper to taste (about 1/2 teaspoon)
1 cup red wine (or 1 cup grape juice + 1 tablespoon red wine or balsamic vinegar)
3/4 cup dried shiitake mushrooms, rinsed and drained (or 1 cup fresh sliced preferred variety of mushrooms)
4 carrots (optional)

 Crockpot Method:
 Blend soy sauce and flour in crockpot. Cut meat into 1 1/2 inch cubes. Add to soy sauce mixture, gently stirring to coat the meat cubes. Add dehydrated onion, garlic, thyme, pepper and wine. Stir gently to mix. (If using fresh onion slices, add later with other vegetables.) Cover and cook on low for 2 hours.
Add mushrooms. (If desired, also add carrots and onion slices.) Stir gently, cover and continue to cook on low heat for 2 -3, until meat and vegetables are tender. Serve with rice, noodles or potatoes.

Oven Method: 
Preheat oven to 325*. Blend soy sauce and flour in a 2 1/2 - 3 quart baking dish. Cut meat into 1 1/2 inch cubes. Add to soy sauce mixture, gently stirring to coat the meat cubes. Add dehydrated onion (or onion slices), garlic, thyme, pepper, wine and dried mushrooms. (If using fresh mushrooms, add later.)  Add carrots, if desired. Stir gently to mix. Cover tightly and bake for 1 hour. 
Stir gently and if using fresh mushrooms, add now. Cover and continue to bake for 1 1/2 - 2 hours, or until meat and vegetables are tender. 

Notes: 
I prefer the crockpot method, but if you do not have a crockpot, the oven method works well.
See my recipe for "Cheddar Bay Biscuits". They are super easy and go well with this stew.