Ingredients
- 3 cups potato cubes cut to 1" or 2.5 cm or mini potatoes, halved
- 2 cups sliced celery
- 2 cups baby carrots
- 1 small onion, cut into wedges
- 2 bay leaf
- 1 1/2 lb beef for stew, cut into 1" or 2.5 cm cubes
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- 1 tablespoon canola oil
- 2 cups low sodium beef broth
- 1/2 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh oregano, chopped
- 2 cloves garlic, minced
- 3/4 cup frozen peas
How to Make
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Step 1: Combine the vegetables EXCEPT the peas in 4 1/2 qt (4.3 L) slow cooker and add the bay leaves.
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Step 2: Place the stewing beef, flour and pepper into a seal able plastic bag and toss to coat beef.
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Step 3: Brown the beef well on all sides in heated oil over medium-high heat in large non-stick skillet.
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Step 4: Place beef on top of vegetables in slow cooker.
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Step 5: Add the beef broth, Worcestershire sauce, thyme and garlic to skillet and combine well with pan drippings & pour mixture over beef and vegetables.
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Step 6: Cook, covered, on high setting for 4 hours or until the beef is cooked and fork-tender; about 5 minutes before the end of cooking stir in the frozen peas; Cooking Note ~ You can also cook on a low setting for 7 to 8 hours, but the time will depend on your slow cooker.
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Step 7: Discard bay leaves before serving.
We hope you enjoy this recipe!
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