There are no eggs in this recipe, reflecting the egg scarcity during the First World War.
2kg bottom round beef, well trimmed and cut into small cubes
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
2 cups large onions, diced
170g tomato paste
1 cup dry red wine
4 cups potatoes, cut into small cubes
2 cups baby carrots
2 cups beef broth
1 Tbs kosher salt
1 tsp dried thyme leaves
1 bay leaf
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 slow cooker.
Add the onions to a skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.
Pour the wine into the skillet and scrape up any browned bits; add to the cooker. 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. Add the peas and heat through.