Cut the butter into small squares and lay at the bottom of the slow cooker.

Quarter and peel the onions and lay them on the bottom of your slow cooker. Add carrots and toss together.

Season each side of the beef cubes with salt, pepper, garlic powder, and thyme. Add seasoned beef over the carrots. Press the garlic cloves over the beef and veggies.

Pour the wine over the beef and vegetables. Cook covered on low for 4-5 hours, stirring occasionally.

An hour prior, add mushrooms and whisk together flour and water. Pour the flour slurry into the crockpot. Continue to cook for another hour until the beef burgundy is thickened.

Serve alone or over rice or mashed potatoes.