Ingredients
2 pounds beef top round steak, cut into 1-inch cubes8 medium carrots, cut into 1-inch pieces1 pound small red potatoes, quartered1/2 pound sliced fresh mushrooms1 medium sweet red pepper, chopped1 can (14-1/2 ounces) diced tomatoes, undrained1/4 cup all-purpose flour1 can (6 ounces) tomato paste3/4 cup beef broth1/3 cup dry red wine or additional beef broth1-1/2 teaspoons salt1 teaspoon minced garlic1 teaspoon pepper1/2 teaspoon dried thyme
Preparation
In a large skillet, brown beef on all sides. In a 5-qt. slow cooker, combine the carrots, potatoes, mushrooms and red pepper. Pour tomatoes over the top.
In a small bowl, whisk the flour, tomato paste and broth until smooth. Stir in the wine, salt, garlic, pepper and thyme; pour into slow cooker. Top with beef.
Cover and cook on low for 6-8 hours or until meat is tender.
