Slow-cooker Beef Burgundy Stew

3 carrots, peeled and cut into thin rounds

1 small butternut squash, peeled, washed and diced (you can buy it, peeled and chopped, in the supermarket)

2 onions, peeled and quartered

1½

pounds cubed stew meat

2 tablespoons flour

½

cup beef broth

¾

cup burgundy wine or dark beer

1 can (14 ounces) whole or diced tomatoes

1-2 cloves garlic, peeled and minced

1 bay leaf

½

teaspoon marjoram

½

teaspoon thyme

½

teaspoon oregano

Salt and pepper

1 box or bag (10 ounces) frozen peas or green beans

Layer the carrots, squash and onions in order in the container of a 31/2 quart (or larger) slow cooker. Add the beef.

Whisk the flour into the broth and wine. Add the liquid to the slow cooker. Add the remaining ingredients, except the peas (or green beans). Cook on high for 4 to 5 hours, or on low for 7 to 8 hours. Add the frozen peas or beans during the last 15 minutes of cooking, or until heated through.

Serve over cooked whole grains or pastas, if desired.

Serves four to six.

"Simple Food for Busy Families" by Jeannette Bessinger and Tracee Yablon-Brenner (Celestial Arts, 2009)