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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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Ingredients:
1 can(s) (14-1/2 ounces) diced tomatoes, undrained |
1/4 cup(s) all-purpose flour |
3/4 cup(s) beef broth |
2 pound(s) beef top round steak, cut into 1 inch cubes |
8 medium carrots, cut into 1-inch pieces |
1/2 teaspoon(s) dried thyme |
1/3 cup(s) dry red wine or additional beef broth |
1 teaspoon(s) minced garlic |
1 teaspoon(s) pepper |
1-1/2 teaspoon(s) salt |
1/2 pound(s) sliced fresh mushrooms |
1 pound(s) small red potatoes, quartered |
1 6-oz. can(s) tomato paste |
Directions:
1. In a large skillet, brown beef on all sides. In a 5-qt. slow cooker, combine carrots, potatoes and mushrooms. Pour tomatoes over the top.
2. In a small bowl, whisk the flour, tomato paste and broth until smooth. Stir in wine, salt, garlic, pepper and thyme, then pour into slow cooker. Top with beef.
3. Cover and cook on low for 6-8 hours or until meat is tender.
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