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| I didn't have any peas which bummed me a bit cuz that are great in this recipe, but it's still delicious! Browned sliced mushrooms would also be a great addition if you like them. |
- 4 lbs bottom round, trimmed, cut into 2" pieces
- 1 cup flour
- 1/3 cup olive oil
- 2 onions, diced
- 6 oz. can tomato paste
- 1 cup red wine
- 1 lb. potatoes, cut into 2" pieces
- 1/2 lb. baby carrots
- 1 Tablespoon salt, or to taste
- 1 teaspoon thyme
- 1 bay leaf
- 1 cup frozen peas
Coat beef in flour. Heat some oil over med-high, brown meat on all sides. Put in 4 to 6 quart crock pot. Add onions to skillet, cook 10 minutes Stir in tomato paste, transfer to cooker. Pour wine into skillet, deglaze the pan, add to cooker. Stir in all remaining ingredients except peas; cover and cook on low heat 7 1/2 hours or high for 4 hours. Add peas and heat thru.
Makes 8-10 servings
recipe from Real Simple 3/04
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