4 lbs. bottom round, cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil, divided
2 cups onion, diced
1 (6 oz.) can tomato paste
1 cup dry red wine
4 cups potatoes, cut into 2-inch pieces
2 cups baby carrots
2 cups beef broth
1 Tbsp. salt
1 tsp. dried thyme
1 bay leaf
1 cup peas
Coat beef in flour. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Brown meat, a few pieces at a time, adding more oil as necessary. Transfer to slow cooker.
Add onion to the skillet and cook for 10 minutes over medium heat, until tender. Stir in tomato paste and coat onions. Transfer mixture to slow cooker.
Pour wine into the skillet. Scrape up any browned bits and add to slow cooker. Stir in 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 peas and cook until heated through, serve warm.
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