Categories: Beef, Main Dish, Slow Cooker, Stew
Ingredients
- 2 lbs bottom round steaks, well trimmed and cut into 2 inch pieces
- 1/2 cup all-purpose flour
- 2/3 cup olive oil
- 2 large onions, diced
- 1 (6 ounce) can tomato paste
- 1 cup dry red wine
- 2 large potatoes, cut into 2 inch pieces
- 1/2 lb baby carrot
- 2 cups beef broth
- 1 tablespoon kosher salt
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 cup frozen peas, thawed
Directions
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Put the flour in a large Ziploc bag.
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Add the beef and seal.
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Toss to lightly coat the beef.
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Heat a few tablespoons of the oil in a large skillet over medium-high heat.
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Brown the meat in small batches, adding more oil as necessary.
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Transfer to the slow cooker.
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Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.
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Stir in the tomato paste and coat the onions then transfer to the slow cooker.
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Pour the wine into the skillet and scrape up any browned bits and then add to the slow cooker.
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Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
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Cover and cook on low heat for 7 1/2 hours or on high for 4 hours.
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Add the peas and heat through before serving.