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“This sounds delicious and I am going to make soon. I found this on Pinterest. I love that it has red wine and thyme.”
7hrs 30mins

Ingredients Nutrition


  1. Coat the beef in the flour.
  2. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
  3. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.
  4. Stir in the tomato paste and coat the onions; transfer to the cooker.
  5. Pour the wine into the skillet and scrape up any browned 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 1/2 hours, or on high for 4 hours.
  8. Add the peas and heat through.

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