Slow Cook Beef Stew

• 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
• 1/2 pound sliced fresh mushrooms
• 1 medium sweet red pepper, 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 or additional beef broth
• 1-1/2 teaspoons salt
• 1 teaspoon minced garlic
• 1 teaspoon pepper
• 1/2 teaspoon dried thyme

1. 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.
2. 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.
3. Cover and cook on low for 6-8 hours or until meat is tender.

beef, carrots, red potatoes, mushrooms, sweet red pepper, tomatoes, allpurpose, tomato paste, beef broth, red wine, salt, garlic, pepper, thyme

Taken from www.tasteofhome.com/recipes/slow-cook-beef-stew/ (may not work)