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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 8 |
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This recipe is very rich in flavor! I have tried new recipes but this is always preferred. My mom got this from an issue of Real Simple magazine about 8 years ago Ingredients:
4 lbs boneless round steak, 2-inch cubes |
1 cup flour |
1/3 cup olive oil |
2 cups diced onions |
1 lb potato, 2-inch cubes |
1 (6 ounce) can tomato paste |
2 cups beef broth |
1/2 lb baby carrots |
1 lb whole button fresh mushrooms |
1 cup dry red wine |
1 tablespoon kosher salt |
1 teaspoon thyme (dried) |
2 bay leaves |
1 cup frozen peas |
Directions:
1. Coat beef with flour. Heat oil in cast iron skillet and add beef a few pieces at at time to brown.
2. Transfer cubes to cooker with slotted spoon.
3. Add onions to skillet. Coat onions with tomato paste. Transfer to slow cooker. Pour wine in skillet, scraping up any browned bits. Add to Cooker.
4. Stir in potatoes, carrots, broth, & seasonings.
5. Cover and cook for 7 1/2 hours.
6. Add frozen peas in the last half hour of cooking.
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