Old-Fashioned Slow Cooker Beef Stew

Ingredients

• 4 large carrots cut in 2-inch chunks
• 2 celery ribs cut in 2-inch chunks
• 1/2 small rutabaga cut in 2-inch chunks
• 1 1/2 pounds simmering beef steak cut in 1 1/2-inch cubes
• 1 tablespoon vegetable oil
• 3 onions quartered
• 2 cloves garlic minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/4 cup all-purpose flour
• 1 cup beef broth
• 1 cup dry red wine
• 1 19 oz. can tomatoes
• 3 large potatoes peeled, cut in chunks
• 1 cup frozen peas
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons fresh parsley chopped

Instructions

1. In large Dutch oven, heat oil over medium heat; cook onions, stirring occasionally, until lightly coloured, about 5 minutes.
2. Add garlic, thyme and marjoram; cook, stirring, for 1 minute. Add beef, carrots, celery and rutabaga; sprinkle with flour and cook, stirring, until flour is moistened, about 1 minute.
3. Stir in broth, wine, potatoes and tomatoes, breaking up tomatoes with spoon; cover and cook on low for 8 to 10 hours.
4. Stir in peas, salt and pepper; cook until heated through, about 2 minutes. Sprinkle with parsley.