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Hearty Red Wine Crockpot Beef Stew with Peas and Root Vegetables
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into chunks
  • 2 tablespoons olive oil
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 medium potatoes, cubed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup frozen peas
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef chunks and brown them on all sides, then transfer the meat to the slow cooker.
  • Add the carrots, parsnips, potatoes, onion, and garlic to the slow cooker.
  • Pour the red wine and beef broth into the slow cooker. Stir in the tomato paste, thyme, and bay leaves. Season with salt and black pepper.
  • Cover and cook on low for 7 to 8 hours until the beef and root vegetables are tender.
  • Stir in the frozen peas during the last 15 minutes of cooking so they warm through but stay bright.

Notes

Add the peas only at the end so they keep their texture instead of turning mushy. If the broth seems thin after cooking, remove the lid for the last 30 minutes to let it thicken slightly. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet