Crock-Pot Stew

Bonnie Spangler 1 package Peas -- * see note

4 pounds Beef round steak or chuck

steak-1 1/2 inches thick (cut into 1 1/2" cubes 1 cup Water or red wine

1/2 cup Flour

2 teaspoons Brown sugar

1 teaspoon Salt

2 teaspoons Kitchen Bouquet

1/2 teaspoon Pepper

1 Can tomato wedges -- (14 1/2 ounces)

3 Carrots -- cut up

1/4 cup Flour

2 large Celery stalks -- cut up

1/4 cup Water

* use frozen corn or green beans if preferred. If beef is lean, wipe on absorbent towel. If meat is fatty, brown in skillet to sear and remove fat. Place cubes in crock-pot. Combine 1/3 cup flour with salt and pepper, toss with beef to coat. Add all vegetables except tomatoes to crock-pot and mix well. Combine beef broth, wine, sugar and Kitchen Bouquet. Pour over meat and vegetables. Stir carefully. Add the drained tomatoes. Cover and cook on high for 4-5 1/2 hours. One hour before serving, make paste of flour and water and add to mixture until thickened.