Ingredients

• Stew meat
• 4 carrots
• 2 celery stalks
• 1 onion
• 6 garlic cloves
• 2 cups of beef broth
• 1 ¼ cups of red wine
• 2 tbsp tomato paste
• 1 tbsp worcestershire sauce
• 1 tbsp balsamic vinegar
• 2 tsp dried thyme
• ⅓ cup of flour
• 1 cup of frozen peas

Recipe

1. Brown cubed beef stew meat on all sides in a pan with oil, then remove before they cook fully
2. Cut the veggies in to large chunks and mince the garlic
3. Add everything in to a Crock pot and cook on low for 8 hours
4. When the time is up, remove 1 cup of broth from the crock pot and whisk in the flour until no chunks remain
5. Pour the floury broth back in to the crock pot
6. Add in the pease peas
7. Allow the crock pot to cook on high for 15 minutes with the lid off to thicken the broth
8. Salt to taste
9. Serve over egg noodles

Recipe inspired by Ambitious Kitchen 🫶