Beef Stew

Name: Beef Stew
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 8-10 serving(s)
Ingredients: 1814.36 g bottom round steaks, well trimmed and cut into 2-inch pieces; 236.59 ml all-purpose flour; 78.78 ml olive oil (plus more if needed); 2 large onions, diced (2 cups); 170.09 g can tomato paste; 236.59 ml dry red wine; 453.59 g potato, cut into 2-inch pieces (about 4 cups); 226.79 g baby carrots (about 2 cups); 473.18 ml beef broth; 14.79 ml kosher salt; 4.92 ml dried thyme leaves; 1 bay leaf; 236.59 ml frozen peas, thawed

Submitted by Jazz Lover

"This sounds delicious and I am going to make soon. I found this on Pinterest. I love that it has red wine and thyme."

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Ready In:: 7hrs 30mins
Ingredients:: 13
Serves:: 8

ingredients

1814.36 g bottom round steaks, well trimmed and cut into 2-inch pieces
236.59 ml all-purpose flour
78.78 ml olive oil (plus more if needed)
2 large onions, diced (2 cups)
170.09 g can tomato paste
236.59 ml dry red wine
453.59 g potato, cut into 2-inch pieces (about 4 cups)
226.79 g baby carrots (about 2 cups)
473.18 ml beef broth
14.79 ml kosher salt
4.92 ml dried thyme leaves
1 bay leaf
236.59 ml frozen peas, thawed

directions

Coat the beef in the flour.
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.
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.
Pour the wine into the skillet and scrape up any browned bits; add to the 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.