Hearty Beef/ Veggie Stew

This is another find from Pinterest that we loved. It was perfect for the chillier weather right now in Phoenix. I didn't have a Bay leaf and it was still okay. I didn't have beef broth, but used chicken broth and it was okay. I also didn't have peas, but wished I would have had them in there. Totally wanna make this again. I love the tomatoey taste in it. 

Ingredients

• 4  pounds  bottom round, well trimmed and cut into 2-inch pieces
• 1  cup  all-purpose flour
• 1/3  cup  olive oil (plus more if needed)
• 2  large onions, diced (2 cups)
• 1  6-ounce can tomato paste
• 1  cup  dry red wine
• 1  pound  potatoes, cut into 2-inch pieces (about 4 cups)
• 1/2  pound  baby carrots (about 2 cups)
• 2  cups  beef broth
• 1  tablespoon  kosher salt
• 1  teaspoon  dried thyme leaves
• 1  bay leaf
• 1  cup  frozen peas, thawed

Directions

1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
2. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.
3. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
4. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.