Servings: 8-10
Submitted by April
DESCRIPTION
Pair with crunchy bread
- 4 pounds round steak cut in 2 inch pieces
- 1 cup flour
- 1/3 cup olive oil
- 1 cup dry red wine
- 1/2 pound baby carrots (about 2 cups)
- 2 cups beef broth
- 1 tablespoon kosher salt
- 1 pound potatoes, diced (about 4 cups)
- 1 bay leaf
- 1 cup frozen peas thawed (optional)
- 1 teaspoon dried thyme leaves
- 2 large onions, diced (about 2 cups)
- 6 ounces tomato paste
DIRECTIONS
Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat and brown the meat, a few pieces at a time, adding more oil as necessary. Transfer the meat to a 4-6 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 and transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits and 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 heat for 4 hours. Add the peas and heat through. Can substitute another vegetable for the peas if desired.