| From "The Gourmet Slow Cooker, Volume II." Coat the meat (I used buffalo, but beef is classic) in flour & salt mixture and brown in vegetable oil on all sides. Place in slow cooker. Create a slurry with two tbsp. of flour and 1 c. stock or water. Cut up veggies and put them in the slow cooker. Pour the slurry over and 1/3 c apple cider vinegar. Cover and cook on low for 8 hours. | |