Ingredients
- 3 lbs. boneless beef chuck cut to 1 inch cubes
- 5 medium carrots sliced
- 1 pound baby potatoes
- 1 small white onion diced
- 3 cloves garlic minced
- 3 cups beef broth
- ½ cup tomato sauce
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Italian Seasoning
- Salt and pepper to taste
- 1/4 cup flour
- 2 cups frozen peas
Instructions
1 Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes.
2. Transfer beef to the slow cooker.
3. Add carrots, potatoes, onion, and garlic.
4. Add the beef broth, tomato sauce, worcestershire, italian seasoning, and salt and pepper.
5. Cook on low for 8-10 hours and high for 6-8 until beef and veggies are tender.
6. An hour before serving, take out 1 cup of the beef stew and whisk with 1/4 cup flour.
7. Stir into the stew along with the frozen peas.
8. Let the stew thicken and then serve with fresh chopped parsley on top.