Ingredients

The following ingredients have 4 Servings
  • 2 lbs. boneless stewing beef, cut into 1-2-inch chunks
  • 1/3 cup flour
  • Salt and pepper, to taste
  • 4-5 tablespoons mild oil (such as canola)
  • 2 onions, chopped
  • 4 carrots, peeled and chopped
  • 2 russet potatoes, peeled and chopped
  • 8 ounces sliced mushrooms
  • 2 cups beef broth
  • 1 cup red wine
  • 1 (10.75 oz) can condensed tomato soup (NOT diluted)
  • 2 bay leaves
  • 1 teaspoon paprika
  • ¼ teaspoon dried marjoram
  • 16 ounces frozen peas

Instruction

  • Place beef in a large Ziploc bag. Add flour, plus a dash of salt and pepper. Seal the bag and toss so that the beef chunks are coated in flour.
  • Heat 2 tablespoons of oil in a large heavy skillet over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8 minutes). You will probably need to do this in 2 or 3 batches so that the pan isn’t too crowded. Add more oil to the pan, as needed, with each batch.
  • Place the beef and the remaining ingredients (EXCEPT for the peas) in the slow cooker.
  • Cover the slow cooker and cook on LOW for about 8 hours or on HIGH for about 4 hours, until the beef and vegetables are tender. During the final 5 minutes, stir in the peas and continue cooking until heated through. This way the peas will stay green rather than turning mushy and brown.
  • Remove the bay leaves, season with salt and pepper (to taste), and enjoy!