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|Servings 6||Difficulty Easy|
In a bowl, mix together your thawed beef along with the flour. Toss until each piece is coated.
Coat a large skillet with the olive oil and let it heat up on a medium heat setting. Place the beef into the skillet and let brown on all sides.
Into a slow cooker, place your water along with the beef bouillon cubes. Set the slow cooker on the low heat setting. Add in your beef once it has browned on all sides.
In the same skillet that you browned you beef in (do not rinse), add in the diced onion. Let the onions become translucent then add in the cooking wine in order to get off anything that might be sticking to the pan. Stir it around a bit and then add all of the contents of the skillet into the slow cooker.
Add the tomato paste, rosemary, thyme, and bay leaf into the slow cooker. Season with salt and pepper as preferred. Add the carrots (no need to cut up the baby carrots) and diced potatoes into the slow cooker as well. Let cook for 6-8 hours on the low setting, stirring occasionally. Cook until you’ve reached your preferred consistency.