- 1.5-2 pounds lean chuck beef, sliced into cubes
- 1/4 cup flour
- 2 tablespoons extra-virgin olive oil
- 1/2 cup red wine
- 3 stalks celery, sliced
- 3 large carrots, sliced
- 2 medium potatoes, washed and sliced into cubes
- 1/2 cup roasted red pepper
- 1 medium yellow onion, diced
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 1/2 cups beef broth
- 1 bay leaf
- 1/2 cup frozen peas
- optional: chopped parsley
- Coat the beef with flour in a medium sized bowl or Ziplock bag. Let sit for 5-10 minutes.
- In a large skillet, heat oil over medium heat. In batches (making sure not to overcrowd the pan) sear the floured beef on all sides, transferring done pieces to a 6-quart slow cooker.
- Using the same skillet, deglaze the pan with red wine. Allow the wine to cook off for a few minutes, scraping up any brown bits on the bottom of the pan.
- Add ingredients celery through beef broth to the slow cooker.
- Top with the deglazed wine and bay leaf.
- Cover and cook on low for 8 to 10 hours, or when beef is very tender.
- Remove bay leaf and add frozen peas 20 minutes before serving. Option to top with chopped parsley, enjoy!
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