How to make it

  • Place cubed beef in crock pot (no need to brown it first). Combine bay leaf, celery, carrots, onions, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, 2 1/2 cup beef broth, and tomato paste in the crock pot. I used a 3.5 qt crockpot for this stew. Don't be alarmed that the liquid is only a couple of inches deep (don't add additional liquid - there will be plenty when the dish is done).
  • Cover and cook on low for 10-12 hours, or on high for 6-7 hours.
  • About 20 minutes before serving, add the peas, corn (no need to defrost first). In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Replace the slow cooker cover and cook until thickened (about 15-20 minutes). Remove the bay leaf before serving.
  • Serve over rice or buttered noodles.

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