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Beef Stew Supreme

4 carrots, sliced
3 potatoes, cut up
1 onion, sliced
2 pounds beef stew meat, cut in cubes
4 ounces sliced fresh mushrooms, or 1 small can mushrooms, drained
1 can beef consommé
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon onion powder
1 rib celery, cut up
1/4 cup burgundy wine (optional)
1/8 cup cornstarch
1/2 cup cold water


Put all the ingredients, except the cornstarch and cold water, in a slow cooker in the order given. Cover and cook on low 10 hours, or on high 5-6 hours.

Dissolve cornstarch in water; stir into stew. Cook on high 10-15 minutes or until thickened. Makes 6-8 servings.

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