Crockpot Beef Stew

This delicious beef stew recipe is actually one of Tim's, but since I helped a little I figured I'd share it anyway - you definitely won't want to miss it!  It's deeply flavored from red wine and tomato paste, and the beef is balanced with lots of tasty veggies.  This recipe involves more prep work than some crockpot recipes - browning the meat, sauteing the aromatics, and deglazing the pan.  But, that prep work is more than worth it as it makes the end result so yummy - and after the prep work is done, you can leave the stew to cook in the crockpot all day.

Crockpot Beef Stew (adapted from Real Simple, original recipe here)
Serves 4-5

2 pounds beef stew meat (cut into bite-sized pieces)
1/2 cup flour
Vegetable oil
1 large onion, diced
6 ounce can tomato paste
1/2 cup red wine
3/4 pound new potatoes, cut into 2-inch pieces
1 cup baby carrots
1-1/2 cup beef broth
1/2 T kosher salt
1/2 tsp dried oregano
1 bay leaf
A few grinds of black pepper
1/2 cup frozen peas, thawed

1. Coat the beef in flour.  Heat some oil in a non-stick pan (enough to cover the bottom of the pan).  Brown the beef, working in batches if necessary.  Remove the beef to the slow cooker.
2. Add the onions to the skillet and cook until softened over medium heat, about 10 minutes.  Stir in the tomato paste and coat the onions.  Transfer to the slow cooker.
3. Deglaze the pan with the wine and then pour into the slow cooker.  Add the potatoes, carrots, broth, salt, oregano, and bay leaf.
4. Cover and cook on low for 7-1/2 hours.  Add the peas and heat for about 10 more minutes, until heated through.