4 large carrots, or lots of little ones, peeled and sliced into rounds
3 large potatoes, cut into 1-inch cubes
1 large onion, cut in half and sliced thin
3 pounds of beef, cut into 1-1/2-inch cubes
3 cups beef broth (I like Swanson organic beef broth, with less sodium and no MSG)
2 cups red wine
14 ounces diced tomatoes
2 large T tomato paste
1 tsp dried thyme
2 cups frozen peas
1-2 T cornstarch, if desired
Chopped parsley

In a slow-cooker, layer first carrots, then potatoes, onions and beef on the bottom. In a large mixing bowl, combine broth, wine, diced tomatoes, tomato paste and thyme. Pour this mixture over the beef and cover. Cook on low 8-9 hours or on auto for 7-8 (check instructions for your slow cooker). About 20 minutes before serving, stir in the peas, add kosher salt and pepper to taste and cover. Depending on how much broth you have left, you can thicken it with 1-2 T of cornstarch, mixed in a small bowl with a little cold water and then stirred into the stew. Sprinkle with chopped parsley and serve over brown rice or with crusty bread.