Hands-On Time
35 Mins
Total Time
8 Hours
Yield
Serves 8-10

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Cover and cook on low heat for 7½ hours, or on high for 4 hours. Add the peas and heat through.

Ratings & Reviews

/5
Reviews
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