Ingredients
Stew Beef cut in one inch cubes
1 large onion chopped in large pieces
Oilive oil
Minced garlic
Seasoned Flour (with kosher salt and fresh black pepper)
Potatoes - 6 medium peeled and cut into 6 pieces each
Carrots - 3 large - cut into bite size pieces or
8oz baby carrots
Pack of frozen peas
Fines Herbes or herbs to taste
Bay Leaves
1 cup beef stock
1 cup red wine
Dash Worcestershire Sauce
Preparation
Heat olive oil in pan - pan sear beef cubes with onion. Once meat is brown on all sides and the onions have begun to caramelize add minced garlic and then add enough of the seasoned flour to absorb the oil and any fluid in the pan. Remove and put in slow cooker. Add potatoes, carrots, herbs, stock, wine and Worcestershire sauce. Stir together. Cook on low 6-8 hours. Last 30 minutes of cooking add peas (8 oz). Serve in bowls with warmed crusty french bread and butter or biscuits
