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Beef Burgundy

1/3 cup All Purpose Flour
1 teaspoon salt
1/4 teaspoon pepper
2 lb. cubed beef stew meat
1 1/2 cups fresh baby carrots, halved crosswise
1 (10-oz. ) pkg. fresh pearl onions, peeled
1 (8-oz. ) pkg. small fresh whole mushrooms
1 garlic clove, minced
1 bay leaf
1 (10 1/2-oz. ) can condensed beef consommé
1 1/2 cup water Fresh oregano, if desired

In 3 1/2 or 4-quart slow cooker, combine flour, salt, pepper and beef; mix well. Add all remaining ingredients; mix well. Cover; cook on low setting for 10 to 12 hours or until carrots and beef are tender. Garnish with oregano.

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