4 Pounds Bottom Round, Well Trimmed & Cut Into 2 Inch Pieces
1 Cup All-Purpose Flour
1/3 Cup Olive Oil
2 Large Onions, Diced (2 Cups)
1 6 Ounce Can Tomato Paste
1 Cup Dry Red Wine
1 Pound Potatoes, Cut Into 2 Inch Pieces
1/2 Pound Baby Carrots (2 Cups)
2 Cups Beef Broth
1 Tablespoon Kosher Salt
1 Teaspoon Dried Thyme Leaves
1 Bay Leaf
1 Cup Peas
Instructions
Coat The Beef In The Flour. 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 4-6 Quart Slow Cooker.
Add The Onions To The Skillet & Cook Over Medium Heat Until Tender, About 10 Minutes. Stir In The Tomato Paste & Coat The Onions; Transfer To The Cooker.
Pour The Wine Into The Skillet & Scrape Up Any Browned Bits; Add To The Cooker. Stir In The Potatoes, Carrots, Broth, Salt, Thyme, & Bay leaf.
Cover & Cook On Low Heat For 7 1/2 Hours, Or On High For 4 Hours. Add The Peas & Heat Through.
Originally Submitted
7/12/2012
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You can add this Slow-Cooker Beef Stew recipe to your own private DesktopCookbook.