Slow Cooker Beef in Red Wine

Instructions

1. 1

   Place the potatoes and carrots in a slow cooker.

2. 2

   In a large skillet over medium-high heat, brown the cubes of meat on all sides in the oil. Season with salt and pepper. Transfer to the slow cooker.

3. 3

   In the same skillet, brown the onions and garlic. Add more oil as needed. Sprinkle with the flour and continue to cook for 1 minute while stirring. Add the wine and bring to a boil while stirring. Pour the mixture into the slow cooker. Stir in the broth, tomatoes and thyme.

4. 4

   Cover and cook on High for 6 hours or on Low for 8 hours just until the meat is fork-tender.

5. 5

   Remove and compost the thyme sprigs. Adjust the seasoning.