Slow Cooker Beef and Vegetable Stew

Pat the beef cubes dry with paper towels. Season with salt and pepper, then toss with the flour until lightly coated. Heat olive oil in a large skillet over medium-high heat. Brown the beef for 2–3 minutes per side. This step is optional but adds deeper flavor to the stew.

Transfer the browned beef to the slow cooker. Add the potatoes, carrots, celery, onion, garlic, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, and beef broth. Stir everything together until well combined.

Cover and cook: LOW: 8 hours, HIGH: 4–5 hours.  The beef should be fork-tender, and the vegetables should be soft without falling apart. About 20 minutes before serving, stir in the frozen peas and let them heat through. Remove the bay leaves before serving.

Taste and adjust the seasoning with additional salt and pepper if needed. Ladle the stew into bowls and garnish with chopped fresh parsley. Serve with crusty bread, buttered dinner rolls, biscuits, or over creamy mashed potatoes for an extra hearty meal.