Burgundy Beef and Wild Mushroom Stew

several ounces fresh wild mushrooms such as oyster mushrooms or chanterelles, chopped into bite size pieces (origanal recipe called for 5 oz. dried mushrooms)

1 cup boiling water
1/4 cup all purpose flour
2 teaspoons freshly cracked black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 pounds stewing beef, cut into 1 inch cubes
2 tablespoons olive oil
1 cup beef stock
2 large carrots, or large handful of baby carrots
1 onion, chopped
8 oz button mushrooms, quartered
1/2 cup red wine
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 bay leaf

If using dried mushrooms, combine with boiling water and let stand 20 to 30 minutes.

In a heavy plastic bag, combine flour, pepper, basil oregano and salt. In batches, add beef to flour mixture and toss to coat. Transfer to a plate. In a large skillet, heat half the oil over medium-high heat; cook beef in batches adding more oil as needed, until browned all over. With a slotted spoon, transfer beef to slow cooker. Add beef stock to pan; stir to scrape up brown bits and transfer to slow cooker.

Add carrots, onion, mushrooms, wine, tomato paste, vinegar and bay leaf to slow cooker.

Cover and cook on LOW 8-10 hours, or on HIGH 4-6 hours, or until vegetables are tender and stew is bubbling. Remove bay leaf and discard before serving.