1-1/2 to 2 pounds stew meat, cut into 1 inch cubes
4 medium potatoes, cubed
4 medium carrots, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 cans tomato soup, 10 3/4 ounces each
2 soup cans of water
1 cup burgundy or other red wine
2 tablespoons flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon marjoram
1 tablespoon Worcestershire sauce
2 bay leaves
Coat meat with flour, salt, paprika and pepper. Combine remaining ingredients. Cook in slow cooker (crockpot) on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Remove bay leaves.
Makes 8 to 10 servings.