Categories: Beef

Ingredients

• 1 1/2 lbs beef stew, cut into 1" pieces
• Black Pepper
• 1/4 cup Flour
• 1 TBSP Vegetable oil
• 3 cups potatoes, cut into cubes
• 4 medium carrots, sliced
• 2 medium onions, wedged
• 4 garlic cloves, minced
• 3 1/4 cups beef stock
• 1 TBSP Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup frozen peas

Directions

1. Season beef with black pepper. Coat with 2 TBSP flour. Heat oil in skillet. Add beef in 2 batches and cook until it’s browned.

2. Place the potatoes, carrots, onions and garlic into a slowcooker. Top with beef. Add 3 cups of the stock, worcestershire, thyme and bay leaf.

3. Cover cook on LOW for 10-11 hours or 5-6 hours on HIGH until the beef is tender. Remove and discard the bay leaf.

4. Stir the remaining flour and stock in a small bowl until smooth. Stir in the flour and peas into slow cooker. Increase heat to HIGH. Cover and cook for 15 min or until it boils and thickens.

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