Beef Stew with Red Wine Gravy-Crock pot

From Better Homes and Gardens best-loved recipes 2006 cookbook---very tasty and different

serve with crusty bread

2 pounds stew beef

1/4 cup flour (me-2 tab of corn starch)

2 tsp Italian seasoning (used Mrs. Dash Italian)

1/2 tsp. freshly ground black pepper

2 Tbs. olive oil

2 large onions, cut in thin wedges (I used a jar of pearl onions and one fresh onion)

8 oz parsnips, quartered lengthwise and halved

8 oz carrots, quartered lenghtwise and halved (I used a bag of carrots and a bag of parsnips)

8 oz Jerusalem artichokes peeled and coarsely chopped (I used a can of artichokes)

1 cup Cabernet Sauvignon (I used merlot)

1/2 cup beef broth

1/4 cup tomato paste (at end of cooking)

l. Trim excess fat from beef: cut into 1 inch cubes. Shake flour or cornstarch in bag with seasonings and meat. In skillet brown meat 1/2 at a time in oil.

2. In a 4 1/2 to 6 quart crock pot place onions, parsnips, carrots, artichokes. Top with browned meat. Combine wine and broth. Pour atop meat.

3. Cover: cook on low heat setting for 12-14 hours or high for 6-7 hours. when done stir in paste.

Makes 5-6 servings