Crock-Pot Beef Stew

This is my absolute favorite beef stew.  Serve with biscuits or rolls.  The original recipe is found here, but I have made a few changes, and am posting my version below.

2 pounds stew meat (or any beef cut into 2 inch chunks)
5 large carrots, peeled and cut into 1/2 to 1 inch chunks
5 potatoes, cut into 1/2 to 1 inch chunks
1 onion, cut into 1/2 to 1 inch chunks
1 can (or 2 cups) beef broth
2 cups red wine
2/3 cup flour
1-6 oz. can tomato paste
1 Tbsp. salt
2 tsp. thyme
2 bay leaves
1 cup frozen peas

Place meat, potatoes, onion, and carrots in crock pot.  Add flour and stir to coat all meat and vegetables evenly.  Add beef broth, tomato paste, red wine, thyme, salt, and bay leaves.  Cook on low for 6 1/2 hours, or high for 4 hours.  Add peas just before serving.  Serves 4 adults easily, or my family of 2 adults and 3 (solid food eating) kids.

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