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Classic Beef Stew

Source of Recipe


Real Simple



List of Ingredients



• 2 lbs bottom round, well trimed and cut into 2-in pieces
  
• cornstarch
  
• 1/3 cup olive oil, plus more if needed
  
• 1 large onion, diced
  
• 3-oz tomato paste
  
• 1/2 cup dry red wine
  
• 1/2 lb potatoes, cut into 2 in pieces
  
• 1 bag baby carrots
  
• 2 cups beef broth
  
• 1 tbs kosher salt
  
• 1 tsp dried thyme leaves
  
• 1 bay leaf
  
• 1 cup frozen peas, thawed, optional
  






Instructions



1. Coat the beef in cornstarch. Heat a few tbs of oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary.
   
   
2. Transfer to a 4-6 qt slow cooker. Add the onions to the skillet and cook over medium heat until tender - about 10 min. Stir in the tomato paste and coat the onions; transfer to the slow cooker. Pour the wine into the skillet and scrape up any brown bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme and bay leaf. Cover and cook on low heat 7 1/2 hours or on high for 4 hours. Add the peas to heat through.