Beef Stew

1 1/2 lb boneless beef bottom round, cubed
3 TBSP all purpose-flour
1 lb. small new potatoes, quartered
1 16 oz. bag baby carrots
1 can diced tomatoes
1/2 cup dry red wine
1 onion, chopped
2 garlic cloves, crushed
1 tsp dried thyme leaves, crumbled
1 TBSP balsalmic vinegar
1/2 tsp salt

Mix the beef and flour in a large zip-close plastic bag; seal the bag and shake to coat the meat.

Mix the beef and flour, the potatoes, carrots, tomatoes, wine, onion, garlic, and thyme in a slow cooker. Cover and cook on high until the beef is tender, 5-6 hours. Stir in the vinegar and salt.

Makes 8 servings

points per serving: 4