Heidi's Spicy Beef Stew

Spicy Beef Stew

4 pounds beef round, 2-inch pieces

1 cup all-purpose flour

1/3 cup olive oil (plus more if needed)

1 6-ounce can tomato paste

1/2 cup red cooking wine

1 pound potatoes, cut into 2-inch pieces

1/2 pound baby carrots (about 2 cups)

2 ½ cups beef broth

1 tablespoon kosher salt

1 tablespoon cumin

¼ cup hot taco sauce (adjust to preference)

1 cup frozen peas, thawed

Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to Crockpot. Pour the wine into the skillet and scrape up any browned bits; add to pot with remaining ingredients. Cook for 5-7 hours on low or 3-4 hours on high.