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Ingredients :
1 chuck roast cut into roughly 1″ chunks
3 tablespoon olive or vegetable oil
1/2 onion diced
2-3 chopped celery stalks
3-4 chopped potatoes
3-4 chopped carrots
1/2 cup of flour
1/2 cup Worcestershire sauce
1/2 cup red wine
1 1/2 cup beef broth
2 sprigs fresh thyme or one large pinch dried
1 bag frozen peas
salt
pepper
Instructions :
-Season beef and pour Worcestershire sauce evenly onto meat
-Toss the beef in flour to coat
-Heat oil in skillet and brown beef on both sides about 1 minute per side
-Remove and add to slow cooker
-Add in onions and more oil if necessary…
-When the onions are soft sprinkle in the remaining flour and stir for 30 seconds or so
-Add in the red wine to the onions and flour.
– Heat until it simmers and starts to thicken.
-Once thickened pour mixture into the slow cooker
-Add the veggies, thyme, salt, pepper, and broth into the slow cooker
-Cook on low for 8-10 hrs or on high for 4 hrs.
-Add in frozen peas about 20 minute before cooking is done
-After cooking time is done taste it and adjust seasoning (salt/pepper) if necessary
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