Burgundy Beef and Wild Mushroom Stew

I found this recipe in a library book a couple years ago shortly after we bought our crock pot. It has become one of our favorites. Our friend Heather requested the recipe yesterday. Coincidentally I was also planning to make the stew. In fact, I had already prepared the meat when I made a batch last week. Often I add potatoes to the recipe. This time I've added butternut squash to the stew.

several ounces fresh wild mushrooms such as oyster mushrooms or chanterelles, chopped into bite size pieces (origanal recipe called for 5 oz. dried mushrooms)

1 cup boiling water
1/4 cup all purpose flour
2 teaspoons freshly cracked black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 pounds stewing beef, cut into 1 inch cubes
2 tablespoons olive oil
1 cup beef stock
2 large carrots, or large handful of baby carrots
1 onion, chopped
8 oz button mushrooms, quartered
1/2 cup red wine
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 bay leaf

If using dried mushrooms, combine with boiling water and let stand 20 to 30 minutes.

In a heavy plastic bag, combine flour, pepper, basil oregano and salt. In batches, add beef to flour mixture and toss to coat. Transfer to a plate. In a large skillet, heat half the oil over medium-high heat; cook beef in batches adding more oil as needed, until browned all over. With a slotted spoon, transfer beef to slow cooker. Add beef stock to pan; stir to scrape up brown bits and transfer to slow cooker.

Add carrots, onion, mushrooms, wine, tomato paste, vinegar and bay leaf to slow cooker.

Cover and cook on LOW 8-10 hours, or on HIGH 4-6 hours, or until vegetables are tender and stew is bubbling. Remove bay leaf and discard before serving.