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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
Details
Servings 8
Preparation time 15mins
Cooking time 19mins
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.
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