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Ingredients
1 1/2 Pounds boneless beef cube steak
1 Cup all-purpose flour
Salt & black pepper
Cooking oil
3 Carrots, chopped
1 Large onion, chopped
1 Cup celery, chopped
3 Garlic cloves, chopped
2 Cups beef gravy (jarred or homemade, your choice)
1 (15 oz) Can diced tomatoes
1 (8 oz) Can tomato sauce
1 Tablespoon Worcestershire sauce
2 Teaspoons balsamic vinegar
1 Teaspoon grainy mustard
Salt & pepper to taste
2 Tablespoons cornstarch (mixed with 1/2 cup water)
Instructions
Season beef with salt and black pepper and dredge with flour, shaking off excess. Brown on both sides in a skillet with a little bit of oil.
Place chopped vegetables in the bottom of the crockpot, top with browned beef.
Stir together the remaining ingredients except the cornstarch and pour over the top of all.
Cover and cook on LOW for 6 to 8 hours, or until beef is tender.
Lift beef out of the crockpot and sir the cornstarch slurry in.
Place beef back on top and cook on high for 30 minutes or until sauce has thickened.
Serve with mashed potatoes or noodles.