Hearty Beef Stew

I have to apologize for the lack of blog updates lately. My schedule has become pretty demanding, and updating the blog has become pretty low on the priority list. Since life is so hectic right now I have decided to bring out my crockpot. I love being gone all day and coming home to a slow-cooked meal. I found this recipe that sounded wonderful and adapted it so I could use the crockpot. It was wonderful. Sorry for the terrible picture!

Hearty Beef Stew

Ingredients
3 lbs. beef chuck roast, trimmed and cut into 1 ½ inch cubes
salt and ground pepper
2 medium onions, chopped coarse
3 medium garlic cloves, minced
1 c. full-bodied dry red wine
2 c. low-sodium chicken broth
2 bay leaves
1 tsp dried thyme
4 medium red potatoes, peeled and cut into 1-in. cubes
4 large carrots peeled and sliced 1/4 in. thick
1 c. frozen peas
1/4 c. minced parsley

Directions

Season the beef with salt and pepper. In a slow cooker, combine beef, onions, garlic, wine, chicken broth, bay leaves, thyme, potatoes, and carrots. Cover and cook on low for 6-8 hours. Five minutes prior to serving stir in frozen peas, cover, and continue cooking on low heat. When peas are cooked through discard bay leaves and adjust seasonings prior to serving.

Adapted from: Good Things Catered

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