Instructions
Over medium-high heat, add beef to a large skillet and cook until browned, turning occasionally, about 6 minutes. Transfer to a 6 quart slow
cooker. Add onion to the skillet over low heat; cook, scraping the brown bits from the bottom of the skillet, until the onion is soft, about 4 minutes. Add onion to the slow cooker along with 2 cups of
the broth, wine, carrots, potatoes, tomato paste, garlic, thyme, and bay leaf. Mix well. Push the carrots and the potatoes down into the liquid. Refrigerate remaining broth. Cover, cooking on low 8 to 10
hours or on high 4 to 5 hours, until beef and vegetables are tender. Thirty minutes before the cooking time is up, in a small bowl, whisk remaining broth and flour until smooth. Stir in 1/4 hot liquid
from the slow cooker until blended. Stir mixture into the slow cooker; stir in peas. Cover, cooking on high until the stew thickens slightly, about 25 minutes. Discard bay leaf and serve.
Nutritional information per serving (about 1 1/3 cups): 240 Cal, 4 g Fat, 1 g Sat Fat, 1 g Trans Fat, 40 mg Chol, 451 mg Sod, 31 g Carb, 5 g Fib, 19 g Prot, 48 mg Calc. Light points: 4
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