1 (1 1/2 lb) bottom round steak
1/2 tsp salt
1/2 tsp black pepper
2 tsp olive or canola oil
2 large yellow onions, sliced
3 garlic cloves, chopped
2 cups beef broth
3 tbsp tomato paste
3 large carrots, sliced into chunks
2 stalks celery, sliced into 1/2-inch pieces
8 thyme sprigs, tied together
1 bay leaf
1 lb small red potatoes, halved
Turn heat on in a 5 to 6-quart slow cooker or crockpot.
Sprinkle the beef with the salt and pepper. Heat the oil in a large skillet over medium-high heat and add beef. Cook until browned, approximately 3 minutes per side. Remove from skillet and put in the slow cooker or crockpot. Add the onions and garlic to the beef.
Put half the beef broth in the skillet with the tomato paste. Whisk constantly while bringing to a boil; cook about a minute. Pour the mixture into the cooker over the beef. Add the remaining broth, carrots, celery, thyme, and bay leaf. Press the potatoes down into the mixture, cut sides down.
Cover the pot and cook at high setting for 5 to 6 hours or on low setting for 10 to 12 hours.
Yield: 6 servings