1/2cupburgundy wineor substitute any dry red wine or beef broth
In a large skillet over medium-high heat, add the oil and brown the beef cubes on all sides for 2-3 minutes per side.
Place beef in a 5 or 6 quart slow cooker, Add the broth, onion, carrot, butter, tomato paste, Worcestershire sauce, garlic, thyme, salt, pepper and bay leaf. Cover and cook on LOW for 7-8 hours or on HIGH 3-4 hours until meat is tender.
Stir in the mushrooms and wine.
In a small bowl combine the flour and water until smooth and then gradually stir the mixture into the slow cooker.
Cover and cook on HIGH for 30-45 minutes or until thickened. Discard bay leaf.
Serve as a stew or over noodles or rice if desired.