Ingredients
- 8 potatoes (new peeled)
- 6 onions (white)
- 3 carrots
- 2 stalks celery in (cut)
- 2 te kitchen bouquet
- 1,800 gr beef round
- 300 ml condensed beef broth
- 270 gr tomato (wedges)
- 240 gr pkg peas (frozen)
- 120 ml dry wine (red)
- 75 gr flour
- 60 ml water
- 40 gr mushrooms (sliced drained)
- 9 gr brown sugar
- 3 gr salt
- 1 gr 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 one third 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 5.5 hours .
One hour before serving, turn to High. Make a smooth paste of quarter 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.
