Madeira Beef Stew

1 T canola oil
2 lbs stewing beef (1 inch cubes)
2 large onions
4 stalks celery (diced)
5 large carrots
3 cloves garlic (minced)
1 tsp thyme
1 tsp salt
½ tsp cracked pepper
¼ cup all-purpose flour
10 oz beef broth
1 cup red wine
2 bay leaves
1 lb fresh mushrooms (sliced)
¼ cup Madeira

1. Heat oil in skillet, medium-high heat. Add beef and brown on all sides. Transfer to slow cooker.

2. Reduce heat to medium. Add onions, celery and carrots. Cook until vegetables are softened. Add garlic, thyme, salt and pepper; cook for 1 minute, stirring. Add flour and cook for 1 minute, stirring. Add beef broth and wine. Cook until thickened, stirring. Add bay leaves.

3. Transfer mixture to slow cooker and stir thoroughly to combine ingredients. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours. Discard bay leaves.

4. Melt 1 T butter in a skillet over medium heat. Add the mushrooms and cook until mushrooms release their liquid. Season to taste, then sprinkle with 1 T all-purpose flour. Cook for 1 minute, stirring. Add Madeira and stir until thickened. Just before serving, stir into the stew.

5. Serve with scalloped or mash potatoes and a good bread.

Note: I made the broth using Better Than Bouillon beef base. For the wine, I used a Cabernet Sauvignon (Sebastiani 2005). If you can't find Madeira you can substitute port wine. This recipe comes from Delicious & Dependable Slow Cooker Recipes by Judith Finlayson. So far, all the recipes we've tried from this book have been great.