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.