Greenview's Beef Stew

• 1 12 lbs beef stew meat, cut into 1-inch pieces
• ground black pepper
• 14 cup flour
• 1 tablespoon oil
• 2 12 cups cubed potatoes
• 4 carrots, sliced (about 2 cups)
• 2 medium onions, cut into wedges
• 4 garlic cloves, minced
• 3 14 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 cup peas

1. Season the beef with black pepper and coat with 2 tablespoons flour.
2. Heat oil in large skillet over medium-high heat.
3. Add beef and cook until browned, stirring often.
4. Place the potatoes, carrots, onions and garlic in large crock pot.
5. Top with beef.
6. Add 3 cups broth, Worcestershire, and bay leaf.
7. Cover and cook on high for 5-6 hours or until beef is fork-tender.
8. Mix the remaining flour and 1/4 cup broth.
9. Add flour mixture and peas to cooker.
10. Cover and cook 15 minute or until slightly thickened.
11. Take out the bay leaf.
12. Serve!

beef stew meat, ground black pepper, flour, oil, potatoes, carrots, onions, garlic, beef broth, worcestershire sauce, bay leaf, peas

Taken from www.food.com/recipe/greenviews-beef-stew-153776 (may not work)