INGREDIENTS:
* 1/2 cup chopped onion
* 2 medium carrots, sliced on diagonal, about 1/4-inch thick
* 3 to 4 medium potatoes, peeled and cut into bite-size pieces
* 8 ounces sliced mushrooms
* 2 to 2 1/2 pounds lean boneless
* beef round, trimmed and cut into 1-inch cubes, or lean stew beef
* 1/4 cup all-purpose flour
* 1 1/2 teaspoons dried leaf thyme, crumbled
* 1 can (about 14 1/2 oz.) stewed tomatoes
* 1/4 cup red wine or beef broth
* 1 to 1 1/2 cups frozen peas, thawed
* salt

PREPARATION:
In a 3 1/2- to 6-quart crockpot, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to crockpot; sprinkle with thyme. Add tomatoes and wine. Cover and cook on LOW for 8 to 10 hours, or until beef is very tender.

Stir in peas. Increase temperature to HIGH; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt.
makes 6 to 8 servings.

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