Slow Cooker Beef Stew
 
 
Ingredients
  • 3 pounds beef chuck, well trimmed and cut into 2-inch pieces
  • 1 large onion, diced (2 cups)
  • ½ 6-ounce can tomato paste
  • 1 cup dry red wine
  • ½ pound baby red potatoes, cut into 1-inch pieces
  • ½ pound carrots
  • ½ pound parsnips
  • 2 cups beef broth
  • 1 tablespoon salt
  • 1 teaspoon dried thyme leaves
  • 2 bay leaves
  • 1 cup frozen peas, thawed
Instructions
  1. 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.
  2. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, parsnips, broth, salt, thyme, and bay leaves into cooker.
  3. Cover and cook on high heat for 6 hours. After cooked through, add the peas and let stand until heated thoroughly. You'll notice I took picture before the peas were added, whoops!
  4. Season with salt and pepper to taste and serve.
Notes
6-8 servings
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/slow-cooker-beef-stew/