Here's the recipe I used for this:
Yield: 6 servings
2 pounds beef top round steak, cut into 1-inch cubes
8 medium carrots, cut into 1-inch pieces*
1 pound small red potatoes, quartered*
1 medium sweet red pepper, chopped
2 stalks celery, chopped into 1/2-inch pieces
1 small onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup all-purpose flour
1 can (6 ounces) tomato paste
3/4 cup beef broth
1/3 cup dry red wine
1-1/2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon pepper
1/2 teaspoon dried thyme
In a large skillet, brown beef on all sides. In a 5-qt. slow cooker, combine the carrots, potatoes, red pepper, celery and onion. 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.
*8 medium carrots is the same as one pound; I used baby carrots for my recipe and kept them whole. Also, red potatoes are the best for this, but I used yellow potatoes and they turned out great.
Also, the closer you get this to 8 hours, the better it will be! (IMHO)
Enjoy!!
(If you make this, let me know what you thought. I thought it was delicious!)
(This is a modified recipe, the original taken from Taste of Home.)
