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                                                                  Pair this classic beef stew with a loaf of crunchy bread, perfect for sopping up the gravy. Making in a slow cooker keeps preparation simple and you out of the kitchen.

                                                                  Ingredients
                                                                  • Yes No 4 lb bottom round, well
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 2 2 cup large onion
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 lb potato
                                                                  • Yes No 1/2 lb baby carrot
                                                                  • Yes No 2 cup beef broth
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 cup frozen peas
                                                                  • 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.
                                                                  Yields: 9servings
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover

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