Beef & Bean Stew
1.5 lb boneless beef chuck or round cut into 1 inch cubes (I bought mine already cut)
Salt 'n' peppa
1 leek, sliced
3 cups stock
1/2 cup red wine
3 medium potatoes, cut into quarters (I left the skin on, but you can peel them if you want)
1 carrot, cut into 1 inch chunks
1 can cannellini beans, washed and drained
1 sprig fresh thyme
1 Heat a saute pan over medium heat with olive oil and let get very hot. Season beef cubes with salt and pepper and brown on the hot pan. Work in batches as to not overcrowd the pan. Cook on both sides until brown.
2 Throw browned beef into the crock pot. In the same pan, cook leeks and carrots until softened. Season with salt and pepper and throw into the crock pot with the beef.
3 Pour stock, red wine, potatoes, and beans on top and give a good stir in the crock pot. Set on low for about 8 hours or 4 hours on the high setting.