2 pounds boneless chuck -- cut in 1" cubes

2/3 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon black pepper

2 tablespoons butter or margarine

1 tablespoon olive oil

1 large onion -- chopped

1/2 cup ketchup

1/4 cup brown sugar

1/4 cup red wine vinegar

1 tablespoon Worcestershire sauce

1 cu water

1 teaspoon salt

pepper -- to taste 4 carrots (up to 6) -- diagonally sliced

cooked rice or pasta

serves 6

Mix together flour, salt, and pepper and dredge meat cubes in mixture. In a sk illet, heat margarine and olive oil and brown beef cubes. Place browned beef i n the Crock-Pot. Add remaining ingredients except for carrots. Cover and cook on Low for 8 to 9 hours or on High for 4 to 5 hours. add carrots and cook on Low 1 1/2 hours or on High for 30 minutes. Serve over rice or noodles.