Slow Cooker Beef Stew

In a large skillet over medium high heat, heat the canola oil until hot.

Season meat with salt and pepper. Coat with 2 Tablespoons of flour on all sides. Sear meat in skillet until brown on all sides. Work in batches, as to not crowd the skillet.

While meat is cooking, toss potatoes, carrots, onions and garlic into the slow cooker.

Once meat is seared, add it into the slow cooker on top of veggies. Add 3 cups of broth, thyme, Worcestershire and bay leaf, as well. Season well with salt and pepper.

Cook on low for 10 hours or until meat is fork-tender (it should literally shred apart at the touch).

At about 30 minutes before total cooking time, mix the remaining 2 Tablespoons of flour with the remaining ¼ cup of broth, mixing to combine. Add this mixture to the crock pot, along with frozen peas, and turn to high heat. This will help thicken the soup slightly and cook the peas. Cook until heated through and a bit thickened. Serve!

Recipe from campbellskitchen.com.