Kathy Hertzler Lancaster, PA

Prep. Time: 30 Minutes
Cooking Time: 6 Hours

Ingredients

  • 2 Tbsp. flour
  • 2 tsp. chopped fresh thyme
  • 1 tsp. salt
  • ¼–½ tsp. freshly ground pepper
  • lbs. beef stewing meat, cubed
  • 3 Tbsp. olive oil
  • 1 onion, chopped
  • 1 cup tomato sauce
  • 1 cup beef stock
  • 1 cup red wine
  • 3 garlic cloves, minced
  • 2 Tbsp. tomato paste
  • 2 cups frozen peas, thawed but not cooked
  • 1 tsp. sugar

Ideal Slow Cooker Size: 4-Quart

Method

  1. Spoon flour into small dish. Season with thyme, salt, and pepper. Add beef cubes and coat evenly.
  2. Heat oil in slow cooker on High. Add floured beef and brown on all sides.
  3. Stir in remaining ingredients except peas and sugar.
  4. Cover. Cook on Low 6 hours.
  5. Add peas and sugar. Cook an additional 30 minutes, or until beef is tender and peas are warm.

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