Ingredients
- 8 potatoes (new peeled)
- 6 onions (white)
- 3 carrots
- 2 stalks celery in (cut)
- 2 te kitchen bouquet
- 4 pound beef round
- 10 1/2 oz condensed beef broth
- 14 1/2 oz tomato (wedges)
- 10 oz pkg peas (frozen)
- 1/2 cup dry wine (red)
- 5/8 cup flour
- 1/4 cup water
- 4 oz mushrooms (sliced drained)
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon cracked pepper
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.
