2 tbsp whole-wheat flour
1 tbsp canola oil
Heat the oil in a large skilllet.
Place flour in a shallow bowl or pie plate and dredge sirloin through the flour, place in slow cooker or crockpot.
1 large yellow onion, chopped
2 large garlic cloves, minced
1/2 lb fresh sliced mushrooms
Add the onion, cloves, and mushrooms to the skillet where the sirloin was browned, cooking just until turning soft. Add to the meat in the cooker.
2 celery ribs, sliced
3 large carrots, sliced
4 large potatoes, cubed
2 tsp seasoned salt
1 can (14.5-oz) beef broth or stock
3/4 cup red cooking wine
Add the celery, carrots, potatoes, salt, broth, and wine to the cooker. Place lid on cooker and cook on low for approximately 6 to 8 hours.
Note: This is also a diabetic-friendly recipe.