1 4 pound beef round or chuck steak — 1 1/2 inch thick
cut into 1 1/2-inch cubes 1/3 cup flour
1 teaspoon salt
1/2 teaspoon cracked pepper
3 carrots, peeled, split lenghwise — cut in half
2 stalks celery — cut in 1″ pieces
6 small white onions
8 small new potatoes — peeled
1 4 oz can sliced mushrooms — drained
1 10 oz pkg frozen peas, corn, green beans, or
lima beans — partially thawed 1 10.5 oz can condensed beef broth
1/2 cup dry red wine — or
water 2 teaspoons brown sugar
2 te Kitchen Bouquet
1 14.5 oz can tomato wedges or slices, drained — optional
1/4 cup flour
1/4 cup water
If beef is extra lean, thoroughly wipe cubed beef on absorbent towels to dry. If meat contains fat, quickly brown in large skillet to sear and remove fat; dr ain well.
Place beef cubes in Crock-Pot. Combine 1/3 cup flour with the salt and pepper; toss with beef to coat thoroughly. Add all vegetables except tomato wedges to Crock-Pot and mix well. Combine beef broth, wine, sugar and kitchen bouquet. Pour over meat and vegetables; stir carefully. add drained tomatoes and stir well. Cover and cook on Low for 10 to 14 hours or on High for 4 to 5 1/2 hours .
One hour before serving, turn to High. Make a smooth paste of 1/4 cup flour an d the water; stir into Crock-Pot. cover and cook until thickened.
Serves 8 to 10
Note: For better color, add half of the frozen vegetables at beginning; add rem aining half during last hour.