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Beef Stew
Nb persons: 0
Yield: 8 to 10
Preparation time: 7 hours, 25 minutes
Total time:
Source:
| Ingredients: | |
| 4 pounds | bottom round, 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 pound | potatoes, cut into 2-inch pieces (about 4 cups) |
| 1/2 pound | 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 |
Preparation
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.
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