3potatoespeeled and chopped into bite sized pieces, or 1 bag whole small baby potatoes
3oztomato paste
1cupred wine
4carrotspeeled and cut into about 1 inch pieces
sprinkle of thyme leaves
2bay leaves
32ozchicken or beef broth
salt and pepper to taste
freshly chopped parsley for garnish
Instructions
Heat your oil in a large nonstick pan, or in the pot of your slow cooker if it’s stovetop safe.
Add your beef and onion, and cook it until the beef is browned on all sides.
Add your garlic, and cook for about 1 minute.
Add in your red wine, scraping up the brown bits from the bottom of the pan. Simmer the wine until it reduces by half. Add this mixture and the remaining ingredients (through broth) to your slow cooker.
Cook on low about 6 – 8 hours.
For a thicker stew, you can add a cornstarch slurry or mash some of the potatoes right in the broth and give it a stir. Season with salt and pepper to taste and garnish with some freshly chopped parsley. I like to serve this hot with a piece of toasted, crusty bread for dipping.