Slow-Cooker Manly Stew

Ingredients

• 2 lbs. stew beef
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 lb. potatoes, peeled and cubed
• 1 lb. carrots, peeled and chopped
• 1/2 cup frozen peas
• 2 tablespoons cornstarch
• Salt and pepper to taste

Directions

1. In a large skillet, heat oil over medium-high heat. Add the beef and cook until browned, about 5 minutes. Transfer to a slow cooker.
2. Add the onion, garlic, beef broth, Worcestershire sauce, thyme, paprika, oregano, bay leaves, potatoes, and carrots to the slow cooker. Stir to combine.
3. Cover and cook on low heat for 6-8 hours, or until the beef and vegetables are tender.
4. Stir in the frozen peas and cook for an additional 15 minutes.
5. In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water. Slowly stir the cornstarch mixture into the stew and cook for an additional 5 minutes, or until the stew has thickened.
6. Season with salt and pepper to taste.
7. Serve the stew with crusty bread or over cooked rice.

Interesting Facts

• This stew is a great way to use up leftover vegetables.
• You can use any type of potatoes for this stew, such as russet, Yukon gold, or red potatoes.
• This stew can be frozen for up to 3 months.
• This stew is a great way to use up leftover beef.