1 lg Onion -- chopped

1 1/2 lbs flank steak

1 lg Carrot -- chopped

3 tsp Chili powder

1 lg Green pepper -- chopped

1/2 c Flour

2 lg Tomatoes -- chopped

1 1/2 tsp Salt

1/4 c Red wine

1/2 tsp Pepper

1 Hot chilli pepper -- seeded

3 tbsp Vegetable oil

1. Score steak and rub with chili powder; coat with a mixture of flour, 1/2 teaspoon saltnad 1/4 teaspoon of seasoned pepper; pound steak on both sides with a wooden mallet or the edge of a plate to tenderize; cut into 6 pieces. 2. Brown steak in hot oil in a large skillet. Remove and reserve. Saute onion, carrot, green pepper and tomato in pan drippings; add remaining 1 teaspoon salt and 1/4 teaspoon pepper; remove from heat. 3. Combine steak and sauteed vegetables in slow cooker; add wine and hot chili pepper; cover. 4. Cook on low for 8 hours or on high for 4 hours, or until meat is tender. Source: Family Circle, CASSEROLE COOKERY RECIPE CLUB SEPTEMBER 1994, CASSEROLES AND ONE POT MEALS