Beef Stew

• 1.5lbs boneless beef bottom round, cubed
• 3 tbls all-purpose flour
• 1 lb small new potatoes, quartered
• 16oz bag baby carrots
• 14.5oz can diced tomatoes
• 0.5 cup dry red wine
• 1 onion, chopped
• 3 garlic cloves, crushed
• 1 tsp dried thyme leaves, crumbled
• 1 tbls balsamic vinegar
• 0.5 tsp salt

1. Mix beef & flour in large ziploc bag. Seal the bag & shake to coat meat.
2. Mix beef & flour, potatoes, carrots, tomatoes, wine, onion, garlic, & thyme in 6 qt crock pot. Cover & cook on high until beef is tender, 5-6 hours.
3. Stir in balsamic vinegar & salt.

To Freeze: Allow to cool overnight in fridge. I place meal sizes servings (aproximately 4 ladles full for 2 of us) into quart size ziploc bags.