Easy Slow Cooker Beef Stew with Vegetables and Rice

INGREDIENTS

4 lb

bottom round, trimmed and cut into 2-inch chunks

1 cup

gluten free all-purpose flour

1/3 cup

olive oil

large onion, diced (2 cups)

1 6 ounce can

tomato paste

1 1/2 cups

dry red wine

1 lb

baby potatoes, washed (not peeled)

1/2 lb

baby carrots

parsnips, roughly diced

stalks celery, roughly diced

2 cups

gluten free beef broth

1 tbsp

kosher salt

1 tsp

dried thyme leaves

bay leaf

1 16 ounce package

frozen peas

cooked brown rice (enough for 6 to 8 people)