Slow Cooker Beef Stew

• 1-1/2 Tablespoon Canola Oil
• 1-1/2 pound Stew Meat, Cut Into 1-inch Chunks
• 1/4 cups Flour, Divided Use
• 1 pound Small Yellow Potatoes, Cubed
• 4 whole Medium Carrots, Peeled And Chopped
• 1 whole Medium Onion, Cut Into Chunks And Then Cut Again (Do Not Chop Too Small)
• 4 cloves Garlic, Minced
• 3-1/4 cups Beef Broth
• 1 teaspoon Thyme
• 1 Tablespoon Worcestershire Sauce
• 1 whole Bay Leaf
• Salt And Pepper, to taste
• 1 cup Frozen Peas

1. In a large skillet over medium high heat, heat the canola oil until hot.
2. 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.
3. While meat is cooking, toss potatoes, carrots, onions and garlic into the slow cooker.
4. 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.
5. Cook on low for 10 hours or until meat is fork-tender (it should literally shred apart at the touch).
6. At about 30 minutes before total cooking time, mix the remaining 2 Tablespoons of flour with the remaining 1/4 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!
7. Recipe from campbellskitchen.com.

canola oil, ubc, yellow potatoes, carrots, onion, garlic, beef broth, thyme, worcestershire sauce, bay leaf, salt, frozen peas

Taken from tastykitchen.com/recipes/soups/slow-cooker-beef-stew-5/ (may not work)