Carrots: 3, peeled and sliced into 1/2-inch pieces
Potatoes: 3 large, peeled and cut into 1-inch pieces
Celery stalks: 2, sliced
Beef broth: 4 cups
All-purpose flour: 1/4 cup
Tomato paste: 2 tablespoons
Worcestershire sauce: 1 tablespoon
Onion: 1 large, chopped
Dried thyme: 1 teaspoon
Bay leaves: 2
Frozen peas: 1 cup (optional, added at the end)
Olive oil: 2 tablespoons
Instructions
Prepare the Beef:
In a large bowl, toss the beef cubes with the flour, salt, and pepper until they are well-coated.
Brown the Beef:
Heat the olive oil in a skillet over medium-high heat. Add the beef in batches and brown on all sides. Transfer the browned beef to the slow cooker.
Sauté the Vegetables:
In the same skillet, add the onion and garlic, adding more oil if necessary. Sauté until the onions are translucent. Transfer the mixture to the slow cooker.
Add Remaining Ingredients:
To the slow cooker, add the carrots, potatoes, celery, beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Stir to combine.
Cook:
Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
Finish the Stew:
If using, stir in the frozen peas during the last 30 minutes of cooking. Remove the bay leaves before serving.
Serve:
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, accompanied by crusty bread or over a bed of cooked rice.
