4 pounds bottom round, well trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
2 large onions, diced (2 cups)
1 6-ounce can tomato paste
1 cup dry red wine
1 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 pound baby carrots (about 2 cups)
2 cups beef broth
1 tablespoon kosher salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed
Instructions
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.
Originally Submitted
3/5/2013
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