Layered Potato, Sauerkraut, And Beef Stew (Crockpot)
Source From: The Best Slow Cooker Cookbook Ever Natalie Haughton

1 lb Small white potatotes, scrubbed
2 lb Sauerkraut, rinsed and drained
1 md Onion, halved and thinly sliced
1/4 c Dry white wine
2 tb Cornstarch
14 1/2 oz Can diced peeled tomatoes
1/2 ts Garlic pepper
1/4 ts Salt
1 tb Caraway seeds (optional)
2 lb Beef top round steak, trimmed of fat & in 1 Inch cubes

In a 5-quart electric slow cooker, layer the potato slices. Spread evenly with the sauerkraut, then top with the onion slices. In a medium bowl, blend together the wine and cornstarch until smooth. Stir in the tomatoes with their liquid, garlic pepper, salt, and caraway seeds). Pour 2/3 of the tomato mixture over the potatoes and sauerkraut. Top with the beef cubes. Pour remaining tomato mixture over all. Cover and cook on the low heat setting about 9 hours, or until the beef and potatoes are tender. Serve immediately.