Crock Pot Classic Beef Stew

4 pounds bottom round, well trimmed and cut into 2 inch pieces
1 cup all purpose flour
1/4 tsp black pepper
1/2 tsp paprika
1/3 cup olive oil (plus more if needed)
2 large onions, diced (2 cups)
1 6oz 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 TBSP kosher salt
1 tsp dried thyme leaves
1 bay leaf

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

Yields: 8 - 10 servings