SLOW-COOKER CLASSIC BEEF STEW

By Marinel

This stew is really "classic".

Ingredients

• 4 lbs chuck roast, well trimmed and cut into 2 in pieces
• 1 cup all-purpose flour
• 1/3 cup olive oil (plus more if needed)
• 2 large onions
• 1 6-ounce can tomato paste
• 1 cup dry red wine
• 1 pound potatoes, cut into wedges (about 4 cups)
• 1/2 pound baby carrots
• 2 cups beef broth
• 1 tablespoon kosher salt
• 1 teaspoon dried thyme leaves
• 1 bay leaf

Preparation

Step 1

1. Coat the beef in the flour.

2. Heat a few tablespoons of the oil in a large skillet over medium-high heat.

3. Brown the meat, a few pieces at a time, adding more oil as necessary.

4. Transfer to a 4-to-6 quart slow cooker.

5. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.

6. Stir in the tomato paste and coat the onions; transfer to the cooker.

7. Pour the wine into the skillet and scrape up any browned bits; add to the cooker.

8.Stir in the potatoes, carrots, broth, salt, thyme and the bay leaf.

9. Cover and cook on high for 4 hours (preffered) or low for 7 1/2 hours. Add the peas and heat through.