Ingredients

• 1-1/2 lbs stew meat, cut into bite-sized pieces

• 1 lb white potatoes (about 1 large potato), peeled and chopped

• 2 carrots, chopped

• 3 cloves garlic, minced

• 3 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 32 oz beef broth

• 1/4 cup all-purpose flour 

• 1/2 cup frozen peas

Cooking Instructions

– Add all ingredients from stew meat to beef broth into the Crock-Pot, then cover and cook on low for 6-8 hours (or until meat is tender since timing can depend on cut size of meat) 

– After the meat is tender, turn Crock-Pot on high and add in the frozen peas  

– Add flour to a measuring cup or small bowl, then add a good amount of cooking liquid to the flour and whisk together until smooth

– Once mixed, pour into Crock-Pot, then stir well to combine everything together and cook for 20-30 more minutes (or until broth has thickened) 

(Note: broth will continue to thicken while cooling).

– Allow to sit for about 5 minutes before serving and enjoy!