Categories: dinner, nondairy, soup

Ingredients

• 1 1/2 pounds beef stew meat, cut into cubes
• 1/4 cup all-purpose flour, divided
• 1 tablespoon vegetable oil
• 2 1/2 cups cubed potatoes
• 4 medium carrots, sliced (about 2 cups)
• 2 medium onions, cut into wedges
• 4 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme leaves, crushed
• 1 bay leaf
• 3 cups Swanson Beef Broth
• 1/4 cup water
• 1 cup frozen peas

Directions

1. Season beef with pepper and coat with 2 tablespoons flour.

2. Heat oil in skillet.

3. Add beef and cook until browned.

4. Place potatoes, carrots, onions, and garlic in the Crock-pot slow cooker.

5. Top with beef.

6. Add Worcestershire, thyme, bay leaf, and broth.

7. Cover and cook on LOW for 10 to 12 hours or on HIGH for 4 to 5 hours or until done.

8. Remove bay leaf.

9. Mix remaining flour and water.

10. Add peas and flour mixture to slow cooker.

11. Cook on HIGH 15 minutes or until slightly thickened.

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