bottom round, well trimmed and cut into 2-inch pieces
olive oil (plus more if needed)
large onions, diced (2 cups)
6-ounce can tomato paste
dry red wine
potatoes, cut into 2-inch pieces (about 4 cups)
baby carrots (about 2 cups)
dried thyme leaves
frozen peas, thawed
- 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.