Slow Cooker Beef Stew

Ingredients

• 2 pounds beef chuck, cut into 1 1/2-inch cubes
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 4 carrots, cut into 1-inch pieces
• 1 1/2 pounds Yukon Gold potatoes, cut into chunks
• 2 celery ribs, sliced
• 3 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup frozen peas
• Chopped fresh parsley, to serve

Instructions

1. Toss the beef with the flour, salt and pepper.

2. Heat the oil in a large skillet over medium-high heat. Brown the beef in two batches, about 3 minutes per side, and move it to the slow cooker.

3. Lower the heat to medium. Add the onion to the skillet and cook for 3 minutes, then stir in the garlic and tomato paste for 1 minute.

4. Pour in 1 cup of broth and scrape up the browned bits. Pour everything into the slow cooker.

5. Add the carrots, potatoes, celery, remaining broth, Worcestershire, thyme and bay leaves. Stir gently.

6. Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours, until the beef is very tender.

7. Remove the bay leaves, stir in the peas, cover for 10 minutes, then season to taste and serve with parsley.