Slow-Cooker Recipe: Classic Beef Stew

• Meat

  • 4 lbs Bottom round

• Produce

  • 1/2 lb Baby carrots
  • 1 None bay leaf
  • 2 None large onions, diced (2 cups
  • 1 cup Peas, frozen
  • 1 lb Potatoes
  • 1 tsp Thyme, dried leaves

• Canned Goods

  • 2 cups Beef broth

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tbsp Kosher salt

• Oils & Vinegars

  • 1/3 cup Olive oil

• Beer, Wine & Liquor

  • 1 cup Red wine, dry

• Other

  • 1 None 6-ounce can tomato paste

Found on myrecipes.com

Description

Directions

• 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- to 6-quart slow cooker. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.