Hearty Beef Stew

• 1 12 lbs beef stew meat, cut into 1-inch pieces
• ground black pepper
• 14 cup all-purpose flour
• 1 tablespoon vegetable oil
• 2 12 cups cubed potatoes
• 4 medium carrots, sliced (about 2 cups)
• 2 medium onions, cut into wedges
• 4 garlic cloves, minced
• 3 14 cups swanson beef broth (Regular, Lower Sodium or Certified Organic)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme leaves, crushed
• 1 bay leaf
• 1 cup frozen peas

1. Sprinkle 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 potatoes, carrots, onions and garlic in 5-qt.
5. slow cooker.
6. Top with beef.
7. Add 3 cups broth, Worcestershire, thyme and bay leaf.
8. Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hrs.)
9. or until beef is fork-tender.
10. Remove bay leaf.
11. Mix remaining flour and 1/4 cup broth.
12. Add flour mixture and peas to cooker.
13. Turn heat to HIGH.
14. Cover and cook 15 minute or until slightly thickened.

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

Taken from www.food.com/recipe/hearty-beef-stew-156455 (may not work)