Crock-pot stew

Bonnie Spangler
   1      package       Peas -- * see note
   4      pounds        Beef round steak or chuck
                        steak-1 1/2 inches thick
                        (cut into 1 1/2" cubes
   1      cup           Water or red wine
     1/2  cup           flour
   2      teaspoons     Brown sugar
   1      teaspoon      Salt
   2      teaspoons     Kitchen Bouquet
     1/2  teaspoon      Pepper
   1      Can           tomato wedges -- (14 1/2 ounces)
   3                    Carrots -- cut up
     1/4  cup           flour
   2      large         Celery stalks -- cut up
     1/4  cup           Water

  * use frozen corn or green beans if preferred.   If beef is lean, wipe  
on absorbent towel.  If meat is fatty, brown in skillet to sear and remove 
 fat.  Place cubes in crock-pot.   Combine 1/3 cup flour with salt and 
pepper, toss with beef  to coat. Add all vegetables except tomatoes to 
crock-pot and mix well.   Combine beef broth, wine, sugar and Kitchen 
Bouquet.  Pour over meat and  vegetables.  Stir carefully. Add the drained 
tomatoes.  Cover and cook on  high for 4-5 1/2 hours. One hour before 
serving, make paste of flour and water  and add to mixture until 
thickened.