Hearty Beef Stew

By JAmero4702

Ingredients

• 4 lbs. boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2 inch pieces
• Salt and Pepper
• 2 Tbs vegetable oil
• 2 onions, chopped fine
• 1/3 cup all-purpose flour
• 1/4 cup tomato paste
• 1 tsp minced fresh thyme
• 2 cups beef broth
• 1/2 cup dry red wine
• 1 1/2 lbs. red potatoes, unpeeled, cut into 1 inch pieces
• 1 lb. carrots, peeled, halved lengthwise, and sliced 1 inch thick
• 2 bay leaves
• 2 cups frozen peas, thawed
• 2 Tbs minced fresh parsley

Preparation

Step 1

1. Pat beef dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown half of beef on all sides, about 8 minutes; transfer to slow cooker with remaining uncooked beef.

2. Ad onions to fat left in skillet and cook over medium heat until softened and lightly browned, about 10 minutes. Stir in flour, tomato paste, and thyme and cook until fragrant, about 1 minute. Slowly whisk in broth and wine, scraping up any brown bits and smoothing out any lumps, transfer to slow cooker.

3. Stir potatoes, carrots, and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 10 hours on low or 6 to 7 hours on high.

4. Discard bay leaves. Stir in peas and let sit until heated through, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve.