{Best Ever!} Slow Cooker Beef Stew

bellyfull.net

Heather Porter Robinson

2 tablespoons extra-virgin olive oil

2 pounds beef chuck roast , cut into 1 to 1 ½-inch cubes

Kosher salt and freshly ground black pepper , to taste

1 pound baby new potatoes , halved

4 medium carrots , peeled and cut into ½-inch thick pieces

1 large sweet onion , diced

3 cloves garlic , minced

2 cups low-sodium beef broth

1 cup vegetable juice (such as V8)

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 sprig fresh thyme (or ½ teaspoon dried)

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon mustard seeds

2 bay leaves

3 tablespoons all-purpose flour

½ cup frozen peas , thawed

2 tablespoons chopped fresh parsley leaves , for garnish

Directions at bellyfull.net

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