Snowy Day Beef Stew
|Onion||1 Medium, finely chopped|
|Thin skinned potatoes||1 Pound, scrubbed and cut lengthwise into quarters (Small Size)|
|Mushrooms||8 Ounce, sliced|
|Lean boneless beef round||2 1⁄4 Pound, trimmed of fat and cut into 1 inch cubes|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dry thyme||2 Teaspoon|
|Canned stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Dry red wine/Beef broth||1⁄4 Cup (4 tbs)|
|Frozen peas||10 Ounce, thawed (1 Package)|
In a 3 1/2-quart or larger electric slow cooker, combine onion, carrots, potatoes, and mushrooms.
Coat beef cubes with flour, then add to cooker and sprinkle with thyme.
Add tomatoes and wine.
Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
Skim and discard fat from stew, if necessary.
Stir in peas.
Increase cooker heat setting to high; cover and cook until peas are heated through (10 to 15 more minutes).
Season to taste with salt.