Ingredients
2lbsbeef chuck,or stewing beef
3tbspflour
½tspgarlic powder
3tbspolive oil
1onion,chopped
1cupvegetable juice
4cupsbeef broth
1tbspworcestershire sauce
½tspthyme,or 2 sprigs fresh
1tspdried rosemary,or 1 sprig fresh
3cupspotatoes,peeled and cubed
2cupscarrots,cut into 1 inch pieces
1cupcelery,stalks cut into 1 inch pieces
¾cuppeas
2tbspcornstarch
2tbspwater
Preparation
Combine flour, garlic powder and salt & pepper to taste. Toss beef in flour mixture.
Brown the beef and onions in olive oil small batches. Add some of the broth to the pan and scrape up any brown bits.
Add all ingredients except peas and cornstarch to a 6-quart slow cooker.
Cook on High for 4 to 5 hours or on Low for 8 to 9 hours or until beef is tender.
Mix cornstarch with 2 tablespoons water. Stir into the stew a little bit at a time to thicken. Add peas.
Cover and cook for 10 minutes. Season with salt and pepper.
