Classic Beef Stew

By LittleValley

Ingredients

• 4 lbs. Bottom round, well trimmed and cut into 2 inch pieces
• 1 cup all purpose flour
• 1/3 cup olive oil
• 2 large onions, diced
• 1 6 oz can tomato paste
• 1 cup dry red wine
• 1 lb potatoes, cut into 2 inch pieces
• ½ lb baby carrots
• 2 cups beef broth
• 1 T. kosher salt
• 1 tsp dried thyme leaves
• 1 bay leaf

Preparation

Step 1

1.Coat the beef in flour. Heat a few tablespoons of the oil in a large skillet over medium high heat.
2.Brown the meat, a few pieces at a time adding more oil if needed.
3.Transfer to a 4-6 quart cooker. Add the onions to the skillet and cook over medium heat until tender.
4.Stir in tomato paste and coat the onions. Transfer to the cooker.
5.Pour the wine into the skillet and scrape up any brown bits, add to the cooker.
6.Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
7.Cover and cook on low heat for 7 ½ hours (or on high for 4 hours)