1 1/2 lbs. beef, cubed
2 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
1 tbsp. olive oil
2 c. water
2 beef bouillon cubes
1/3 c. mushrooms
1 c. burgundy wine
3 carrots, cut up
2 med. onions, cut up
1 clove garlic, minced
1 bay leaf
1/4 tsp. thyme
2 tbsp. cornstarch
2 tbsp. water
1 tbsp. parsley

Shake meat with flour, salt, and pepper in a bag to coat well. Heat butter and oil in a large skillet; brown beef on all sides and transfer to a slow cooker. Pour off fat from skillet; add the 2 cups water, stirring to loosen browned bits and deglaze pan. Pour into slow cooker with bouillon cubes, wine, carrots, onion, garlic, bay leaf, and thyme. Cover; cook on low for 7 1/2 hours. Mix cornstarch and the 2 tablespoons water until smooth. Stir into the beef mixture; add mushrooms and parsley. Cover and cook 30 minutes longer.