Crock-Pot Stew

• 3 to 4 lbs. Beef round or chuck steak, 1 1/2 inches thick, cut into 1 1/2 inch cubes.

• 1/2 cup flour

• 1 tsp. salt

• 1/2 tsp. cracked pepper

• 2 to 3 carrots, pared, split lengthwise and cut in half

• 2 large stalks celery, cut into 1 inch pieces

• 6 small onions

• 6 to 8 small new potatoes, peeled

• 1 can (4 oz.) sliced mushrooms, drained

• 1 package (10 oz.) frozen peas, corn, green beans or lima beans, partially thawed

• 1 can (10 1/2 oz.) condensed beef broth

• 1/2 cup dry red wine or water

• 2 tsp. brown sugar

• 2 tsp. Kitchen Bouquet

• l can (141/2 oz.) tomato wedges or slices, drained (optional)

• 1/4 cup flour

• 1/4 cup water

Directions:

   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; drain 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 setting for l0 to l4 hours (on High setting for 4 to 5 1/2 hours)
   One hour before serving, turn to High setting.  make a smooth paste of 1/4 cup flour and the water; stir into Crock-Pot.  Cover and cook until thickened.

8 to 10 servings (about 3 1/2 quarts)

NOTE:  for better color, add half of the frozen vegetables at beginning; add remaining half during last hour.