Vegetable Beef Stew

1 4 pound beef round or chuck steak -- 1 1/2 inch thick

cut into 1 1/2-inch cubes 1/3 cup flour

1 teaspoon salt

1/2 teaspoon cracked pepper

3 carrots, peeled, split lenghwise -- cut in half

2 stalks celery -- cut in 1" pieces

6 small white onions

8 small new potatoes -- peeled

1 4 oz can sliced mushrooms -- drained

1 10 oz pkg frozen peas, corn, green beans, or

lima beans -- partially thawed 1 10.5 oz can condensed beef broth

1/2 cup dry red wine -- or

water 2 teaspoons brown sugar

2 te Kitchen Bouquet

1 14.5 oz can tomato wedges or slices, drained -- optional

1/4 cup flour

1/4 cup water

If beef is extra lean, thoroughly wipe cubed beef on absorbent towels to dry. If meat contains fat, quickly brown in large skillet to sear and remove fat; dr ain well.

Place beef cubes in Crock-Pot. Combine 1/3 cup flour with the salt and pepper; toss with beef to coat thoroughly. Add all vegetables except tomato wedges to Crock-Pot and mix well. Combine beef broth, wine, sugar and kitchen bouquet. Pour over meat and vegetables; stir carefully. add drained tomatoes and stir well. Cover and cook on Low for 10 to 14 hours or on High for 4 to 5 1/2 hours .

One hour before serving, turn to High. Make a smooth paste of 1/4 cup flour an d the water; stir into Crock-Pot. cover and cook until thickened.

Serves 8 to 10

Note: For better color, add half of the frozen vegetables at beginning; add rem aining half during last hour.