• 6 med. russet potatoes, peel, cube
• 6 med. carrots, peel, 1/4 diagonal slices
• 1 onion, coarse chop
• 1 celery rib, chop
• 2 lbs. lean beef stew meat, trim fat
• 3 Tblsp. flour
• 1 (14 1/2 oz.) can diced peeled tomatoes
• 1 cup dry red wine
• 1 tsp. dry mustard
• 1 tsp. dried thyme leaves
• 1/2 tsp. freshly ground pepper
• salt

In a 6 qt. crockpot, mix the potatoes, carrots, onion & celery

Toss the beef with the flour to coat meat. Add to the cooker. Top with the tomatoes mixed with the juice, red wine, mustard, thyme & pepper.

Cover & cook on high heat for 1 to 1&1/2 hours. Reduce setting to low for 7 to 8 hours until beef is tender, stirring once or twice. Add salt to taste.

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