Slow Cooker Beef Stew

• 1 Tablespoon Olive Oil
• 2 pounds Stewing Beef, Trimmed And Cut Into 1 Inch Cubes
• 1 can (28 Oz. Size) Whole Tomatoes
• 2 Medium Sized Onions, Chopped
• 2 Ribs Celery, Chopped
• 4 Carrots, Chopped
• 20 Mini Potatoes, No Need To Peel, Chop Large Ones In Half
• 1-1/2 teaspoon Italian Seasoning
• 3 cups Sodium Reduced Beef Broth, Divided
• 2 Bay Leaves
• 1 cup Frozen Peas
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper
• 1/2 cups All-purpose Flour

1. Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches. Transfer browned beef to a plate and set aside.
2. Dump the tomatoes into the slow cooker (juice and all). Crush them with a potato masher or the back of a spoon. Add the onions, celery, carrots and potatoes. Sprinkle the Italian seasoning over the vegetables and then add the beef and any accumulated drippings. Pour 2 1/2 cups of the beef broth over the beef and vegetables. Give the mixture a quick stir. Add the bay leaves.
3. Cover and cook on low for 8-10 hours.
4. About 20 minutes before serving, add the peas (no need to defrost first), salt and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Replace the slow cooker cover and cook until thickened (about 15-20 minutes).
5. Remove the bay leaves before serving.

olive oil, stewing beef, tomatoes, onions, celery, carrots, potatoes, italian seasoning, beef broth, bay leaves, frozen peas, ubc, ubc, allpurpose

Taken from tastykitchen.com/recipes/soups/slow-cooker-beef-stew-4/ (may not work)