Source: dLife

Steak slow cooked with a delicious combination of wine and vegetables.

Servings

1.5 lb Beef, bottom round outside steak, lean, raw, 0" trim
2 medium carrots , cut into 1/2-inch pieces
2 medium celery stalk , cut into 1/2-inch pieces
1 cup fresh mushrooms , quartered
4 fresh green onions , sliced
14.5 oz canned Italian style stewed tomatoes , undrained
1 cup fat free unsalted beef broth
0.5 cup Wine, red, Sangiovese, 5 fl ounce serving (or reduced-sodium beef broth)
1 tsp italian seasoning , crushed
0.5 tsp salt
0.25 tsp black pepper
1 bay leaf
3 tbsp cornstarch
3 tbsp cold water , cold

1 Remove excess fat from meat. Cut meat into 1-inch pieces. Place meat in a 3 1/2- or 4-quart slow cooker.
2 Add carrots, celery, mushrooms, and green onions.
3 Combine in a medium bowl the undrained tomatoes, beef broth, wine, Italian seasoning, salt, pepper, and bay leaf. Pour over meat and vegetables.
4 Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
5 If using low-heat setting, turn to high-heat setting. Combine in a small bowl the cornstarch and water. Stir into mixture in cooker. Cover and cook for 15 minutes more or until thickened. Remove and discard bay leaf.

Adding red wine makes this a hearty dish, adding white wine or beef broth makes a mild dish.