8 small new potatoes (or 4 medium potatoes, peeled and halved)

4 carrots, peeled and halved lengthwise

3 1/2 lb (1.5 kg) boneless beef blade roast, cut into 1.5-inch (4-cm) cubes

2 tablespoons (30 ml) olive oil

2 onions, cut into wedges

4 cloves garlic, peeled and halved

2 tablespoons (30 ml) flour

1 cup (250 ml) red wine

1 1/2 cups (375 ml) chicken broth

1 1/2 cups (375 ml) canned diced tomatoes

3 sprigs fresh thyme

Salt and pepper

Place the potatoes and carrots in the slow cooker. Set aside.

In a large skillet over medium-high heat, brown the meat in the oil. Season with salt and pepper. Transfer to the slow cooker.

In the same skillet over medium heat, brown the onions and garlic. Add oil if necessary. Dust with flour and cook for 1 more minute. Add the wine and bring to a boil while stirring. Transfer the mixture to the slow cooker and add the broth, tomatoes and thyme. Cover and cook until the meat is fork tender, about 6 hours with the cooker set to high or 8 hours with the cooker set to low. Remove the thyme. Adjust the seasoning.

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