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Ingredients
4 pounds bottom round, well trimmed and cut into 2-inch 1/2 pound baby carrots (about 2 cups)
pieces
2 cups beef broth
1 cup all-purpose flour
1 tablespoon kosher salt
1/3 cup olive oil (plus more if needed)
1 teaspoon dried thyme leaves
2 large onions, diced (2 cups)
1 bay leaf
1 6-ounce can tomato paste
1 cup frozen peas, thawed
1 cup dry red wine
Preparation
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.
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Slow-Cooker Recipe: Classic Beef Stew Recipe Print Page | MyRecipe... http://www.myrecipes.com/recipe/slow-cooker-recipe-classic-beef-ste...
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Nutritional Information
Amount per serving
Calcium: 54mg
Calories: 520
Calories from fat: 0%
Carbohydrate: 31g
Cholesterol: 127mg
Fat: 20g
Fiber: 4g
Iron: 6mg
Protein: 48mg
Saturated fat: 5g
Sodium: 1061mg
Calcium: 54mg
Calories: 520
Calories from fat: 34%
Carbohydrate: 31g
Cholesterol: 127mg
Fat: 20g
Fiber: 4g
Iron: 6mg
Protein: 48mg
Saturated fat: 5g
Sodium: 1061mg
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