Instructions: Trim all excess fat from meat. Brown beef in its own fat in a large skillet; remove and set aside. Drain all but 2 tablespoons fat from skillet. Saute onion until soft in fat.

Place meat, sauteed onion, potato, zucchini, red pepper rings, wine, salt, pepper and bay leaf in slowcooker; cover. Cook on LOW for 10 hours or on HIGH for 5 hours or until meat is tender when pierced with a fork.

Place meat and vegetables on heated platter and keep warm. Turn heat control to HIGH. Combine flour and water in a cup; pour into liquid in slow cooker and cover. Cook 15 minutes; pass sauce separately in heated gravy bowl.

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