1 lb. lean stew meat
1 med. onion, quartered
2 tbsp. butter
12 to 14 oz. fresh mushrooms
2 lg. potatoes, peeled & cut into chunks
2 carrots, peeled & cut into chunks
1 bottle burgundy wine (2 1/2 c.)
1 c. water
1 bay leaf
1 1/2 tsp. basil
1 tsp. thyme
1/2 tsp. garlic salt
1/4 c. all-purpose flour
1/2 c. warm water

In skillet, brown meat and onion in butter; transfer to slow cooker. Add mushrooms, potatoes, carrots, wine, 1 cup water and spices to slow cooker. Salt and pepper to taste. Cover slow cooker and cook on low setting for 6 to 8 hours (high setting 3 to 4 hours). Add additional water as necessary.