1. In a large skillet, brown beef on all sides. In a 5-qt. slow cooker, combine carrots, potatoes and mushrooms. Pour tomatoes over the top.
2. In a small bowl, whisk the flour, tomato paste and broth until smooth. Stir in wine, salt, garlic, pepper and thyme, then pour into slow cooker. Top with beef.
3. Cover and cook on low for 6-8 hours or until meat is tender.
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