Slow Cooker Beef Stew

Ingredients

• 2 lb beef chuck, cubed
• 1/4 cup flour
• 1 tsp salt
• 1/2 tsp pepper
• 1 lb baby potatoes, halved
• 3 carrots, chunked
• 1 onion, chopped
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 cup frozen peas

Steps

1. Toss the beef with the flour, salt and pepper.
2. Add the beef, potatoes, carrots and onion to the slow cooker.
3. Whisk the broth, tomato paste and thyme and pour over.
4. Cook on low 8 hours until the beef is tender.
5. Stir in the peas for the last 10 minutes.

Leftovers

Cool, then refrigerate for up to 3 days or freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

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