Ingredients

• 2 lbs lean beef stew meat, cut into 1-inch pieces
• 1 tablespoon olive oil
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium onion, chopped
• 2 cups baby potatoes, halved
• 3 cloves garlic, minced
• 4 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen green peas

Instructions

1. Pat the beef dry with paper towels and season lightly with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Working in batches if necessary, brown the beef for 2 to 3 minutes per side. Transfer the browned beef to the slow cooker.
4. Add the carrots, celery, onion, potatoes, and garlic to the slow cooker.
5. In a bowl or measuring cup, whisk together the beef broth and tomato paste until combined.
6. Pour the broth mixture over the beef and vegetables.
7. Add the thyme, rosemary, smoked paprika, bay leaf, salt, and black pepper and stir gently.
8. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is tender and the vegetables are cooked through.
9. During the final 15 minutes, stir in the frozen peas and allow them to heat through.
10. Remove and discard the bay leaf. Taste and adjust the seasoning before serving.

Notes & Tips

• Browning the beef first adds flavor, but it can be skipped when time is limited.
• Cut the vegetables into similar-sized pieces so they cook evenly.
• The stew can be cooled completely and frozen in individual portions for easy meals.
• Thaw frozen stew overnight in the refrigerator before reheating.