Well, fall is officially here and I put my one decoration up.
We’re back to another work week and it’s once again cold and rainy.
At least we had one nice day this weekend. As reported yesterday, I finally got to the grocery store and stocked up on a ton of goodies. I thought the perfect fall weather screamed Crock Pot Beef Stew! I love doing Crock Pot Sundays – if I can get started early enough in the day.
4 hours later…
Crock Pot Beef Stew
(as adopted from Real Simple)
4 pounds bottom round, well trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
1 cup dry red wine
1/2 pound baby carrots (about 2 cups)
1 tablespoon kosher salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed
- Coat the beef in the flour. 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, broth, salt, thyme, and bay leaf.
- Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.
Hope you all had a great Monday – stay warm and dry!