Tangy Crock Pot Beef Stew

From Grapevine Cottage - Wine Review and Recipe Exchange

2 lb lean round steak, cut into 1” cubes
1 1/2 cup sliced carrots (or more if you really like carrots like we do)
1 large onion, quartered twice
1 1/3 cup tomato sauce
1/4 cup brown sugar
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1/2 cup beef broth
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons cold water
Hot cooked noodles

Put the meat and vegetables in a slow cooker sprayed with Pam. Mix the next 8 ingredients in bowl, and then pour over and mix with meat and vegetables. Cook on low for about 7 to 9 hours. Turn cooker to high, and mix cornstarch and water, and then blend into beef mixture. Cook and stir until thickened. Serve over hot noodles or, next time we are going to try mashed potatoes. Try this with a big Aussie Shiraz...