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
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, parsnips, broth, salt, thyme, and bay leaves into cooker.
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!
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/