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2 lbs of stewing beef, trimmed and cut into 1 inch cubes
1 tablespoon olive oil
2 medium sized onions, chopped into large pieces
2 ribs celery, chopped
4 carrots, chopped
about 20 mini-potatoes, cut large ones in half, leave smallest ones as is (I like to use a mix of yellow, red and blue, no need to peel)
1 28 oz. can whole tomatoes (I use plum tomatoes)
1 1/2 teaspoons Italian seasoning
3 cups sodium reduced beef broth, divided
2 bay leaves
1 cup frozen peas
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cups all-purpose flour
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.
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.
Cover and cook on low for 8 – 10 hours.
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).
Remove the bay leaves before serving.
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1st Keep
 kansasmom
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