Slow Cooker Beef Stew

Each Sunday we come up with another "Slow Cooker Sunday" idea.  Last week it was cold and wintery so we decided to make beef stew.

This was delicious and had it again during the week for a quick dinner.










2 lbs. beef stew meat, cut into bite-size pieces
1 tsp. salt
1 tsp. pepper
1 small sweet onion, finely chopped
2 celery stalks, sliced
2 cloves of garlic, minced
6 oz. tomato paste, unseasoned
32 ounces of beef stock
2 tablespoons Worcestershire sauce
2 cups diced carrots
5 small red potatoes, cut into bite sized pieces (3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cup canned peas (I used Le Sueur brand)
1 cup frozen corn
1/4 cup flour
1/4 water

Combine beef, celery, carrots, onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth and tomato paste in the slow cooker. Mine is a 4 quart slow cooker.  Cook on LOW for 10 hours or on HIGH for 6-7 hours.  I cooked it on HIGH.  

About 30 minutes before serving, mix the flour and the water together in a small bowl and pour into the slow cooker.  Mix well until combines.  This will add a nice thickness to the stew.  

Add the peas and corn.  Continue cooking covered for 30 minutes.  Serve with fresh bakery sourdough bread.