Redeye Stew

• 1 1/2 cups all-purpose flour
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 2 1/2 lbs beef stew meat, trimmed of fat
• 2 large russet potatoes, peeled and cut into chunks (or 6 small potatoes)
• 2 carrots, cut into large pieces
• 1 yellow onion, cut into 8 slices
• 2 garlic cloves, minced
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 cup strong coffee
• 2 2 cups beer or 2 cups wine
• 1 cup frozen peas

1. Combine the flour and salt in a large zip-lock plastic bag; add in the meat in batches and shake until evenly coated.
2. Put a large saute pan over med-high heat; add in the oil.
3. Working in batches, add the meat and cook, turning, for 15 minutes, until brown on all sides.
4. Place the meat in the slow cooker; add in the potatoes, carrots, onion, garlic, bay leaf, and thyme.
5. Remove the saute pan from the heat and pour in the coffee into the pan; using a wooden spoon, scrape any browned bits off the bottom of the pan.
6. Pour the coffee into the slow cooker; add in the water.
7. Cover and cook on low for 5 1/2 to 7 1/2 hours, until the meat is very tender.
8. Add in the peas; cook 30 minutes.
9. Ladle into bowls; serve hot.

flour, salt, vegetable oil, beef stew meat, russet potatoes, carrots, yellow onion, garlic, bay leaf, thyme, coffee, wine, frozen peas

Taken from www.food.com/recipe/redeye-stew-241171 (may not work)