Crockpot Beef Stew

Breads and Baked Goods - Salads and Stuff - Soups

Crockpot Beef Stew

1 4-pound beef round or chuck steak,
     cut into 1-1/2 inch cubes
1/3 cup flour
1 teaspoon salt
1/2 teaspoon cracked pepper
3 carrots, peeled, split lengthwise
     and cut in half
2 stalks celery, cut into chunks
6 small white onions, cut into wedges
8 small potatoes,
     peeled and cut in half

1 4-ounce can mushrooms, drained
1 10-ounce package frozen peas,
corn, green beans or lima beans
1 10-1/2 ounce can beef broth
1/2 cup dry red wine or water
2 teaspoons brown sugar
1 teaspoon Kitchen Bouquet
1 14-1/2 ounce can tomatoes
1/4 cup flour
1/4 cup water

Combine 1/3 cup flour with the salt and pepper; toss with beef in a zip-lock bag to coat thoroughly. Place beef cubes in crock pot. Add all vegetables except tomatoes and mix well. Combine beef broth, wine, sugar and Kitchen Bouquet. Pour over meat and vegetables and stir. Add drained tomatoes and stir well. Cover and cook on low for 10 to 14 hours or on high for 4-1/2 to 5-1/2 hours.
If you want the stew to be thicker: 1 hour before serving, make a paste out of an additional 1/4 cup flour and water and stir into stew. Cover and cook on high until thickened.