An old favorite, sure to satisfy. Serve this tender beef and savoury sauce with mashed potatoes and crusty bread --- a hearty meal!

2 cups sliced onion
1 cup sliced carrot
1 cup sliced celery
2 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
2 lbs. boneless round steak, trimmed of fat and cut into 8 pieces
1 tbsp. cooking oil
1/2 cup prepared beef broth
2 tbsp. all-purpose flour
14 oz can of Roma (plum) tomatoes (with juice), tomatoes cut in half
1/2 tsp. dried thyme
Serves 8
Layer first 3 ingredients, in order given, in 3 1/2 to 4 quart slow cooker.
Combine next 3 ingredients in large resealable freezer bag.
Add 1/2 of beef.
Seal bag.
Toss until coated.
Repeat with remaining beef.
Heat cooking oil in large frying pan on medium-high.
Add beef in 2 batches.
Cook for 2 to 3 minutes per batch, stirring occasionally, until browned.
Layer on top of celery.
Stir broth into second amount of flour in medium bowl until smooth.
Add tomatoes and thyme.
Stir well.
Pour over beef.
Do not stir.
Cover.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.