Beef Stew

This sounds delicious and I am going to make soon. I found this on Pinterest. I love that it has red wine and thyme.

• Ready In: 7 hrs 30 mins
• Serves: 8-10

Ingredients

• 4  lbs bottom round steaks, well trimmed and cut into 2-inch pieces
• 1  cup all-purpose flour
• 1⁄3 cup olive oil (plus more if needed)
• 2  large onions, diced (2 cups)
• 1 (6 ounce) can tomato paste
• 1  cup dry red wine
• 1  lb potato, cut into 2-inch pieces (about 4 cups)
• 1⁄2 lb  baby carrots (about 2 cups)
• 2  cups beef broth
• 1  tablespoon kosher salt
• 1  teaspoon dried thyme leaves
• 1  bay leaf
• 1  cup  frozen peas, thawed

Directions

1. Coat the beef in the flour.
2. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
3. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.
4. Stir in the tomato paste and coat the onions; transfer to the cooker.
5. Pour the wine into the skillet and scrape up any browned bits; add to the cooker.
6. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
7. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours.
8. Add the peas and heat through.