2 Tbsp. + 2 Tbsp. Robust EVOO
2 1/2 pounds chuck/stewing beef
salt and pepper
1 1/2 c. beef broth
1 c. dry red wine
2 Tbsp. tomato paste
1 Tbsp. worcestershire sauce
1/4 c. Traditional 18-Year Style Balsamic
2-4 fresh thyme sprigs
6 cloves garlic minced
1 large onion chunked
5 carrots peeled and sliced bite size
1 pound potatoes chopped bite size
1/4 c. flour
1 1/2 c. frozen peas
Heat 2 Tbsp. EVOO in a large skillet.
Pour 2 Tbsp. EVOO over beef (cut into bite size pieces) season with salt and pepper. Sear beef in EVOO in batches in skillet until browned. Transfer meat and juices to slow cooker.
Add in beef broth, red wine, worcestershire sauce, dark balsamic vinegar, tomato paste and season to taste. Stir together.
Add in garlic and veggies. (Try to make the beef, onion, carrot and potato similar sizes so everything cooks evenly.) Place thyme sprigs on top and drizzle with a bit more dark balsamic.
Cook on low for 7-8 hours stirring once in a while.
About half an hour before it's done remove 1 cup of liquid from the slow cooker and slowly whisk in 1/4 cup of flour. Return mixture to the slow cooker and stir. Add in the frozen peas and cook until warmed through (about half an hour)
*Submitted by staff member Brette