Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lbs stewing beef, cut into 1/2 inch cubes
• 2 tablespoons vegetable oil
• 2 cups beef stock
• 4 medium carrots, peeled and sliced
• 4 medium potatoes, peeled and chopped
• 2 stalks celery, chopped
• 1 large onion, diced
• 1 (19 ounce) can tomatoes, diced,with juice
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
• 1 cup frozen peas
• salt and pepper

Instructions

1. In a heavy plastic bag, combine flour, salt and pepper.

2. In batches, add beef to flour mixture and toss to coat.

3. Transfer to a plate.

4. In a large nonstick skillet, heat half the oil over medium high heat.

5. Cook beef in batches, adding more oil as needed, until browned all over.

6. With a slotted spoon, transfer beef to a slow cooker.

7. Add 1 cup stock to pan and stir to scrape up any brown bits.

8. Transfer stock mixtures to slow cooker.

9. Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine.

10. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling.

11. Remove bay leaf and discard.

12. Add peas.

13. Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through.

14. Season to taste with salt and pepper.