1poundlean beef stew meatcubed in about 1-inch pieces
2tablespoonsflourfor coating the beef
2tablespoonsextra virgin olive oil
1cupred wineoptional non-alcoholic wine or vegetable broth
1onionmedium, coarsely chopped
2potatoesmedium, peeled and cubed
2carrotsmedium, peeled and sliced
2celery stalkscoarsely chopped
6thyme sprigsremove leaves from 4 sprigs
2cupsbeef brothfat-free and low-sodium
14ouncesfire-roasted diced tomatoescan
Coat the beef with the flour then shake off the excess then sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Over medium heat, in a saucepan with extra-virgin olive oil, brown the floured beef then pour in the wine. Cook until sauce is slightly thickened and alcohol aroma is gone, about 5 minutes. Transfer the beef and its sauce to the crock pot.
In the crock pot, add onion, garlic, potatoes, carrots, celery, red peppers, leaves from 4 thyme sprigs, bay leaves, broth, tomatoes, and the remaining 1/2 teaspoon salt and pepper. Cover and cook on low for 8 hours or high 4 - 6 hours. Garnish with the remaining two thyme sprigs.