1 teaspoon salt
3 carrots, pared, split lengthwise and cut in half
2 lg. stalks celery, cut into 1-inch pieces
6 sm. white onions
8 sm. new potatoes, peeled
1 (4 oz.) can sliced mushrooms, drained
1/2 cup water
2 teaspoons brown sugar
2 teaspoons Kitchen Bouquet
1 (14 ½ oz.) can tomato wedges or slices, drained (optional)
1/4 cup flour
1/4 cup water
Steak should be 1 1/2 inches thick, cut into 1 1/2-inch cubes.
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; drain 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, 1/2 cup water, sugar and Kitchen Bouquet. Pour over meat and vegetables; stir carefully. Add drained tomatoes and stir well. Cover and cook on low setting for 10 to 14 hours (on high setting for 4 to 5 1/2 hours).