3 pounds stew beef, cut into 1-inch pieces
1 cup red wine
4 cups beef stock
1 can diced tomatoes
4 tablespoons tomato paste
6 whole cloves
1/2 teaspoons whole black peppercorns
3 sprigs fresh thyme, tied together
2 cloves garlic, peeled and diced
zest of 1/2 an orange
8 small red potatoes
1 pound carrots, peeled and cut
1 small bag frozen peas
salt and pepper
Marinate beef in red wine overnight. Place meat, wine, beef stock, tomatoes, tomato paste, cloves, peppercorns, thyme, garlic, and orange zest in a covered casserole dish or crock pot. Cook for 12 hours in a 250 degree oven, or on medium in a slow cooker for 10-12 hours. Add carrots and potatoes in the last two hours. Add peas in last 20 minutes. Salt and pepper to taste.
*One thing I will probably do next time is, after marinating the beef, take it out of the wine and dredge it in flour before adding it to the crock pot. I like my stew really thick and this was a little more runny than I prefer.