2 T. veggie oil 1.5 lbs. beef chuck for stew 2 T. all purpose flour 1/2 t. salt 1/4 t. pepper 8 oz. cremini mushrooms, quartered 1 onion, diced 2 carrots, sliced 2 cloves garlic, chopped 1/2 cup beef broth 1/2 cup red wine 1 cup frozen peas 1 T. chives, chopped

Heat oil in large skillet on medium-high heat. Toss beef chuck with flour 1/4. tsp. salt and pepper. Brown in skillet on all sides for 5 minutes. Remove from heat. Coat slow cooker with non-stick spray. Add mushrooms, onion, carrots, garlic and remaining 1/4 t. salt. Stir in beef broth and wine. Add browned beef, Cover and cook on high for 5 hours or low for 7 hours. Scoop 1/2 cup liquid from cooker and whisk in 1 T. flour. Stir back into cooker along with peas and chives. Cover and keep warm.