Beef Stew

Total Time: 7 hrs 30 mins Preparation Time: 30 mins Cook Time: 7 hrs

Ingredients

• Servings: 8
• 4 lbs bottom round steaks, well trimmed and cut into 2-inch pieces
• 1 cup all-purpose flour
• 1/3 cup olive oil (plus more if needed)
• 2 large onions, diced (2 cups)
• 1 (6 ounce) can tomato paste
• 1 cup dry red wine
• 1 lb potato, cut into 2-inch pieces (about 4 cups)
• 1/2 lb baby carrots (about 2 cups)
• 2 cups beef broth
• 1 tablespoon kosher salt
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• 1 cup frozen peas, thawed

Recipe

• 1 coat the beef in the flour.
• 2 heat a few tablespoons of the oil in a large skillet over medium-high heat. brown the meat, a few pieces at a time, adding more oil as necessary. transfer to a 4- to 6-quart slow cooker.
• 3 add the onions to the skillet and cook over medium heat until tender, about 10 minutes.
• 4 stir in the tomato paste and coat the onions; transfer to the cooker.
• 5 pour the wine into the skillet and scrape up any browned bits; add to the cooker.
• 6 stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
• 7 cover and cook on low heat for 7 1/2 hours, or on high for 4 hours.
• 8 add the peas and heat through.