Hearty Beef Stew with Carrots and Peas

• Meat

  • 4 lbs Beef chuck

• Produce

  • 1 Bay leaf
  • 1/2 lb Carrots
  • 6 Garlic cloves
  • 1 cup Peas, frozen
  • 2 Red potatoes
  • 1 tsp Thyme, dried
  • 2 Yellow onions

• Canned Goods

  • 2 cups Beef broth
  • 1 (6-ounce can Tomato paste

• Condiments

  • 1/4 cup Soy sauce

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 tbsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

Found on sundaysuppermovement.com

Ingredients

• 4 pounds beef chuck, trimmed of fat and cut into 1-inch pieces
• ½ cup all purpose flour
• 2 tablespoons olive oil
• ½ cup dry red wine
• 2 yellow onions, diced
• 2 red potatoes, cut into 2-inch pieces
• ½ pound carrots, peeled and cut into 1-inch pieces
• 6 garlic cloves, minced
• 1 (6-ounce) can tomato paste
• 2 cups beef broth
• ¼ cup soy sauce
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 tablespoon salt
• 1 cup frozen peas

Directions

• In a large bowl, toss the beef in the flour, shaking off any excess.
• In a large skillet, heat the oil over medium-high heat. Add a few pieces of beef and cook until browned on all sides, about 6 to 8 minutes. Remove with slotted spoon to a slow cooker. Repeat with remaining beef and continue browning in batches until all the meat is in the slow cooker.
• Add the wine to the skillet, scraping up any browned bits. Pour the wine into the slow cooker. Stir in the onions, potatoes, carrots, garlic, tomato paste, broth, soy sauce, bay leaf, thyme and salt.
• Cover and cook on low for 8 hours until the beef and vegetables are tender. Stir in the peas and allow to warm through just prior to serving. Taste for seasoning.