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Classic Beef Stew in a Crock Pot

2 lbs bottom round steaks, well trimmed and cut into 2 inch pieces
12 cup all-purpose flour
23 cup olive oil
2 large onions, diced
1 (6 ounce) can tomato paste
1 cup dry red wine
2 large potatoes, cut into 2 inch pieces
12 lb baby carrots
2 cups beef broth
1 tablespoon kosher salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed


Put the flour in a large Ziploc bag. Add the beef and seal. Toss to lightly coat the beef. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat in small batches, adding more oil as necessary. Transfer to the slow cooker. 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 then transfer to the slow cooker. Pour the wine into the skillet and scrape up any browned bits and then add to the slow cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf. Cover and cook on low heat for 7 1/2 hours or on high for 4 hours. Add the peas and heat through before serving.

Source: www.food.com