This slow cooker beef stew is loaded with chunks of tender beef, potatoes, carrots and peas.
For this you will need:
1 tbs olive oil
2-1/2 lbs beef stew meat
salt and pepper to taste
1 onion, diced
2 tsps minced garlic
1 lb potatoes, quartered
1 16 oz bag baby carrots, cut in half
3 cups beef broth
3 tbs tomato paste
1 tsp dried thyme
1 bay leaf
1 cup frozen peas
3 tbs flour
Heat the olive oil in a large pan over medium high heat. Season the stew meat generously with salt and pepper. Cook the meat in a single layer for 4-5 minutes or until golden brown.
Place the meat in a slow cooker along with the onion, garlic, potatoes, carrots, beef broth, tomato paste, thyme, and bay leaf. Add salt and pepper to taste.
Cover and cook on low for 7 hours or high for 4 hours.
Remove 1/3 cup of stew liquid from the slow cooker. Add the flour and whisk until smooth.
Pour the flour mixture back into the stew; stir to combine. Stir in the frozen peas. Cover and cook on high for an additional 30 minutes or until stew is slightly thickened.