INGREDIENTS:
* 2 to 3 medium potatoes, peeled and cut into 1/2-inch cubes
* 2 pounds sauerkraut, rinsed and drained
* 1 medium onion halved and thinly sliced
* 1/4 cup dry white wine
* 2 tablespoons cornstarch
* 1 (14.5 ounces) can diced tomatoes
* 1/4 teaspoon garlic powder
* 1/4 teaspoon pepper
* 1/4 teaspoon salt
* 2 teaspoons caraway seeds, optional
* 2 pounds beef top round steak or lean stew beef, trimmed of excess fat and cut 1/2-inch cubes

PREPARATION:
Put cubed potatoes in the slow cooker. Top with the drained sauerkraut, then top with sliced onion. In a medium bowl, blend wine and cornstarch until smooth. Stir in the diced tomatoes with juice, garlic powder, pepper, salt, and caraway seeds. Pour about 2/3 of the tomato mixture over the potatoes and sauerkraut. Top with the beef cubes. Pour the remaining 1/3 of tomato mixture over all. Cover and cook on LOW for about 7 to 9 hours or until the beef and potatoes are tender.
Serves 6 to 8