Beef and Tomato Stew (Instant Pot, Slow Cooker and Stove-Top)

Transformers

Leslie Bohr

1 Tbsp olive oil (if searing the meat first)

2 lb. cubed stew beef

1 (15 oz) can stewed tomatoes

1 (6 oz) can tomato paste

2 cups beef broth

1 Tbsp Worcestershire sauce

1 medium onion, chopped

3 large carrots, sliced

3 ribs celery, chopped

1 cup fresh or frozen peas

1 lb. baby potatoes

1 tsp. salt

½ tsp. pepper

2 tsp. garlic powder

1 Tbsp fresh thyme (or 1 tsp dried)

2 tsp fresh rosemary (or ½ tsp dried)

1 bay leaf

Directions at copymethat.com

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