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Slow cooker classic beef stew
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| Pair this classic beef stew with a loaf of crunchy bread, perfect for sopping up the gravy. Making in. Slow cooker keeps preparation simple and you out of the kitchen 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 rd wine |
| 1 pound | potatoes, cut into 2- inch pieces ( about 4 cups |
| 1/2 pound | baby carotts, ( about 2 cups) |
| 2 cups | beef broth |
| 1 tbs | kosher salt |
| 1 tsp | dried thyme leaves |
| 1 | bay leaf |
| 1 cup | frozen peas, thawed |
Prep: 35 minutes
Cook: 7 hrs, 25 minutes
Coat the beef in the flour. Heat a few tbs of the oil in a large skillet over medium high heat. Brown the meat , a few piece at a time, adding more oil as necessary. Transfer to a 4-6 qt. 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 and coat the onions. Transfer to the cooker. Pour the wine in the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carotts, broth, salt and thyme and bay leaf. Cover and cook on low heat for 7 1/2 hours or on high 4 hours. Add the peas and and heat through
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