Ingredients

• 3 lb stew meat
• 2 c flour
• salt
• pepper
• Oil or butter for cooking meat
• 1 large onion, diced
• 2-3 cloves garlic
• 1-2 cans diced tomatoes
• 1/2-1 c dry red wine(optional)
• 1-1/2 c baby carrots
• 3-4 quartered red or yellow potatoes
• other root vegetables if desired(we like to add a turnip and parsnip or two)

Directions

1. Trim beef. Season flour with salt and pepper and coat beef with flour mixture. Saute beef in butter/oil in batches until browned on all sides(does not need to be cooked completely through). Continue until all beef is cooked.

2. Add additional butter/oil to pan as needed and cook onion until translucent. Add garlic and cook briefly. Deglaze pan with wine and one can tomatoes.

3. Place meat and onion/garlic/wine mixture in a crockpot. Add additional can of tomatoes if wanted/needed. Cook meat for 2-3 hours on low and then add carrots and all other root vegetables except potatoes. Add potatoes in last two hours. (I often precook potatoes in microwave and add at last minutes to prevent mush).

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