Beef Stew Slow Cooker Recipe: Tender

Instructions:

1. Heat vegetable oil in a skillet over medium high heat. Toss beef cubes in flour, salt, and pepper, then sear in batches until a dark mahogany crust forms on all sides. Note: Don't crowd the pan or the meat will steam instead of sear. Transfer the browned meat to the slow cooker.
2. Add diced onions to the remaining skillet oil and sauté until translucent and soft. Stir in minced garlic and tomato paste for 1 minute.
3. Pour in a splash of beef broth and scrape the bottom of the pan with your spoon to release the browned bits. Note: This deglazing step is where 50% of your flavor lives.
4. Pour the skillet mixture over the beef in the slow cooker.
5. Add the halved potatoes, carrot chunks, and sliced celery.
6. Pour in the remaining beef broth, Worcestershire sauce, thyme, and bay leaves, then stir gently to combine.
7. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the beef is fork tender and yields with zero resistance.
8. Stir in the frozen peas during the last 15 minutes of cooking until they are bright green and heated through.