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- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 1 clove garlic, minced
- 2 medium potatoes, peeled and cubed
- 2 bay leaves
- 6 sprigs of thyme, remove leaves from 4 sprigs
- 2 cups beef broth, fat-free and low-sodium
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 pound lean beef stew meat, cubed in about 1-inch pieces
- 2 tablespoons flour for coating the beef
- 1 cup red wine, (optional non-alcoholic wine or vegetable broth)
- 2 medium carrots, peeled and sliced
- 2 celery stalks, coarsely chopped
- 1/2 cup diced red peppers
- Cover the meat with the flour then drink off the surplus then splosh 1/2 containerful tasteful and 1/4 containerful inglorious flavoring.
- Over business modify, in a saucepan with extra-virgin olive oil, chromatic the floured oxen then teem in the intoxicant. Navigator until sauce is slightly thickened and steroid aroma is spent, around 5 proceedings. Transference the boeuf and its sauce to the crock pot.
- In the crock pot, add onion, seasoning, potatoes, carrots, herb, red peppers, leaves from 4 thyme sprigs, bay leaves, soup, tomatoes, and the remaining 1/2 teaspoon saline and seasoning. Touch and prepare on low for 8 hours or top 4 - 6 hours. Decorate with remaining two thyme sprigs.