A hearty, traditional slow cooker beef stew with tender beef, root vegetables, and a rich red wine gravy.
Ingredients
- 2 lbs beef stew meat, cubed
- 1/4 cup all-purpose flour
- 3 large potatoes, cubed
- 1 cup frozen peas
- 3 cups beef broth
- 1/2 cup dry red wine
- 2 tbsp tomato paste
Instructions
- Dredge beef in flour, salt, and pepper. Sear in a hot skillet until browned.
- Add beef and all vegetables except peas to the slow cooker.
- Whisk together broth, wine, and tomato paste. Pour over meat and veggies.
- Cook on Low for 7-8 hours.
- Stir in frozen peas 10 minutes before serving.