Slow-Cooker Beef Stew

• 2 lbs beef stew meat
• 4 potatoes, peeled and cut in wedges
• 3 carrots, cut in chunks
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 12 cups beef stock
• 1 (6 ounce) can tomato paste
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 1 cup frozen peas
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons all-purpose flour

1. Trim and cut beef into 1-inch cube.
2. In 18 to 24-cup (4.
3. 5 to 6 L) slow-cooker, mix together beef, potatoes, carrots, onions, garlic, beef stock, tomato paste, bay leaf and Worcestershire sauce.
4. Cover and cook on low for 10 to 12 hours (or on High for 5 to 6 hours) or until beef and vegetables are tender.
5. Add peas,salt and pepper.
6. Increase heat to High.
7. Whisk flour with 2 tablespoon water; stir in stew.
8. Cook, covered, for 5 minutes or until thickened.
9. Discard bay leaf.

beef stew meat, potatoes, carrots, onions, garlic, beef stock, tomato paste, bay leaf, worcestershire sauce, frozen peas, salt, pepper, flour

Taken from www.food.com/recipe/slow-cooker-beef-stew-62746 (may not work)