Simply and long-time juicy!

Slow Cooker (Crock-Pot®) Bourgignon Stew

INGREDIENTS

1. 6 cups (1.5 L) commercial natural beef broth
2. 2.5 lb (1.15 kg) boneless pot roast or stewing beef roast, diced into 1 in. (2.5 cm) cubes
3. 2 lbs (900 g) potatoes, peeled and diced into 1 in. (2.5 cm) cubes - gives about 6 cups (1.5 L)
4. 4 medium carrots sliced 1/2 in. (1 cm) thick - gives about 4 cups (1 L)
5. 1 can of 398 ml of drained mixed green peas
6. 1/2 cup (125 ml) all-purpose flour
7. 4 medium onions cut in half and half slices 1/2 in. (1 cm) thick
8. 2 tbsp (30 ml) canola oil
9. 8 garlic cloves, peeled and finely chopped
10. 2 tbsp (15 ml) Worcestershire sauce, optional
11. 2 teaspoons (5 ml) ground crushed thyme
12. 2 bay leaves
13. Freshly ground black pepper to taste
14. 1 cup (250 ml) dry red wine

PREPARATION

1. In a large saucepan, bring the broth to a boil. Set aside.
2. In a skillet, blanch the onions until translucent. Set aside.
3. In a 10 in. (25 cm) deep skillet, preheat oil over medium-high heat. Put the beef cubes in it. Pepper and mix well. Gradually sprinkle half of the flour and stir constantly to fry the meat. Stop once the meat is browned. Set aside.
4. Place the potatoes, carrots, onions and garlic in a 5 L slow cooker (5 pints). Add the beef cubes, broth, wine, Worcestershire sauce, thyme and bay leaves. Cover and cook at "LOW" for 8 hours (preferably) until the beef comes off the fork. Remove and discard the bay leaves.
5. In a small bowl, mix the remaining flour with 60 ml (1/4 cup) broth until smooth. Stir in the flour mixture, then the peas in the slow cooker. Mix gently. Increase the fire to HIGH. Cover and cook for 15 minutes or until mixture seethes and thickens.