Ingredients
- 1 med onion finely minced
- 2 med carots cut into 1/4"-thick
- diagonal slices
- 1 lb small thin-skinned potatoes scrubbed, and
- quartered lengthwise
- 8 ounce mushrooms sliced
- 2 lb lean boneless beef round - (to 2 1/2 lbs) trimmed of fat,
- and cut into 1" cubes
- 1/4 c. all-purpose flour
- 2 tsp dry thyme
- 1 can stewed tomatoes - (14 1/2 ounce)
- 1/4 c. red wine or possibly beef broth
- 1 pkt frzn peas - (10 ounce) thawed
- Salt to taste
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Snowy Day Beef Stew Crockpot
Servings: 6
Directions
- In a 3 1/2-qt or possibly larger electric slow cooker, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add in to cooker and sprinkle with thyme. Add in tomatoes and wine. Cover and cook at LOW setting till beef is very tender when pierced (8 to 10 hrs).
- Skim and throw away fat from stew, if necessary. Stir in peas. Increase cooker heat setting to HIGH; cover and cook till peas are heated through (10 to 15 more min). Season to taste with salt.
- This recipe yields 6 to 8 servings.
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