Beef Bourguinon

1 lb carrots
3 lg onions
4 stalks celery (with leaves)
½ box mushrooms
1 lb stew beef
1 can beef consommé
1 can red wine
2-3 T ketchup

Peel carrots and precook; brown beef in butter and olive oil. While meat is cooking, sprinkle with garlic and pepper. Place in crock pot. In same pan, brown celery, onions, and mushrooms — put in pot. With pan drippings, make roux by adding butter and flour in equal parts, consommé, wine, ½ t thyme, and ketchup. Also add more garlic, salt and pepper if needed. Place one bay leaf on top. Cook all day (6-8 hours) on low.

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