Rating: 3.5 stars
1742 Ratings
  • 5 star values: 405
  • 4 star values: 327
  • 3 star values: 521
  • 2 star values: 367
  • 1 star values: 122
Jane Kirby

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Read the full recipe after the video.

Recipe Summary test

hands-on:
35 mins
total:
8 hrs
Yield:
Serves 8-10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 7½ hours, or on high for 4 hours. Add the peas and heat through.

Nutrition Facts

calcium 54mg; 520 calories; calories from fat 34%; carbohydrates 31g; cholesterol 127mg; fat 20g; fiber 4g; iron 6mg; protein 48mg; saturated fat 5g; sodium 1061mg.
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