1 3/4 lbs. inexpensive cut of beef, sirloin tip steak

1/4 cup flour

1/2 stick butter

1 small yellow onion

4 large carrots

2 large potatoes

1/2 Cup blend of Easley Merlot & Cabernet Sauvignon wine

1 heaping tablespoon tomato paste

10 oz. beef stock

Plan to start preparations for this crock pot meal in the morning while you’re cooking breakfast because you’ll want it to simmer in the pot the rest of the day till about 6 or 7p.  Depending on the cut of meat, you’ll probably want to cut it into 2 pieces.  This will make it easier to dredge them in flour.  This step is essential if you want the sauce to thicken as the meat simmers.  I use a paper bag and drop the meat into the flour, shaking it to coat thoroughly.   Save the flour.  You’ll use it later in the crock pot. Then melt some butter in an iron skillet and sear both sides of the meat. Salt and pepper each side.
Remove the meat to the crock pot and chop about half a large onion and saute in some more butter in the pan.  When the onion becomes translucent in color, pour about a 1/4 cup of the wine blend into the skillet to deglaze the pan.  Turn off the heat and set aside.
Prepare some carrots and potatoes, peeling and quartering them, 4 each.  Layer the carrots and potatoes on top of the meat and cover with about 10 oz of Beef stock.  Pour the contents of the deglazed pan on top of that and finish with a dollop of tomato paste.   If more liquid is needed, finish off with more of the wine blend.  Sprinkle a Tablespoon of the flour on top and gently stir.  Place the lid on and cook on low for 9-10 hours.  Enjoy with some more Easley Merlot or Cabernet Sauvignon.