CROCK POT BEEF RAGOUT

Ingredients:
2/3 c. all-purpose flour
1 tsp. salt
2 1/2-3 lbs. stewing beef
Vegetable oil
4 garlic cloves, minced
2 medium sized onions, loosely chopped
1/2 c. red wine
1 28-oz. can diced tomatoes
1 10-oz. can undiluted chicken broth
1 c. green olives, pitted
1 tsp. sugar
1 tsp. thyme
1 tsp. hot red chili flakes

In bowl or plastic bag, stir flour with salt. Cut beef into bite-size chunks. Add to flour mixture, toss evenly to coat, shake off excess. Set aside remaining flour.
Lightly coat large saucepan with oil and place on medium heat. When pan is hot, cook meat until lightly browned on all sides; remove to crock pot.
Add garlic and onions to saucepan, sprinkle with leftover flour. Cook for 2 min., stirring often. Gradually stir in wine. Using a wooden spoon, scrape up and stir in brown bits from pan to add flavor. Stir in tomatoes, broth, olives, sugar, thyme and chili flakes. Bring to boil over high heat, stirring often. Pour into crock pot. Cover and cook until meat is tender (about 5 hrs. on high, 8 hrs. on low).