Easy Crockpot Beef Burgundy

INSTRUCTIONS

1. Combine flour, 1 tablespoon cornstarch and steak seasoning in a ziploc bag and shake to mix.
2. Add stew meat to the bag and seal; Shake to coat and set aside.
3. Add the olive oil to a large skillet over medium high heat.
4. Once the oil is hot, add the beef mixture and cook 5-6 minutes, turning often to brown meat on all sides.
5. While the beef is browning, peel and slice the onion in half and chop into 1/2-inch pieces.
6. Add the onion and the wine to the pan and cook for 2 minutes.
7. Stir in garlic, mushrooms, bay leaves, and beef broth, and bring to a boil.
8. While that comes to a boil, add 1 tablespoon cornstarch and the warm water to a small bowl and stir until dissolved.
9. Pour the cornstarch mixture into meat and stir for 1-2 minutes.
10. Remove from heat and pour the stew into the crock pot.
11. ***At this point, the stew could be refrigerated overnight to slow cook the next day. IFrefrigerating overnight, add an extra 1/4 cup each beef broth and red wine to the stew. ***
12. Cook on LOW for 8 hours or on HIGH for 4 hours.
13. Discard bay leaves before serving and add salt & pepper to taste.
14. Garnish with chopped parsley if desired.