Mom's Slow Cooker Beef Stew

ambitiouskitchen.com

Susanna Schlarf

1 tablespoon olive oil

3 pounds beef chuck, trimmed of excess fat and cut into 1 inch pieces (about 2 ½ pounds when done)

Freshly ground salt and pepper

1 ½ cups beef broth (or beef bone broth)

1 cup dry red wine (or sub extra beef broth)

2 tablespoons tomato paste

1 tablespoon worcestershire sauce

½ tablespoon balsamic vinegar

1 teaspoon dried thyme

1 teaspoon salt

Lots of freshly ground black pepper

6 garlic cloves, minced

1 large yellow onion, cut into chunks

4 large carrots (or 5 medium), peeled and cut into ½-inch diagonal slices

1 pound yukon gold potatoes, diced into ½ inch cubes

¼ cup all purpose flour (or sub all purpose gluten free flour)

1 cup frozen peas

Directions at ambitiouskitchen.com

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