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ramstein1027
BEEF STEW
Serves 8-10
Prep Time: 35 minutes
Ingredients:
· 4 pounds bottom round
· 1/3 cup olive oil
· 2 large onions, diced (about 2 cups)
· 1 6-ounce can tomato paste
· 2 cups dry red wine
· 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
· ½ pound baby carrots (about 2 cups)
· 2 cups beef broth
· 1 tablespoon kosher salt
· 1 teaspoon dried thyme leaves
· 1 bay leaf
· 1 cup frozen peas, thawed
1. Heat the oil in a large skillet over medium-high heat. Brown the meat a few pieces at a time, adding more oil if necessary. Transfer to the slow cooker.
2. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions. Transfer to the cooker.
3. Pour the wine into the skillet and scrape up any browned bits. Add to the slow cooker.
4. Add the potatoes, baby carrots, beef broth, kosher salt, thyme leaves, and bay leaf to the slow cooker.
5. Cover and cook on low heat for 8 hours, or on high for 4 hours. Add the peas with about 5 minutes left.
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