1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon black pepper

3 cups beef broth

1 cup red wine (optional)

4 carrots, sliced

4 potatoes, peeled and diced

1 onion, chopped

2 cloves garlic, minced

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

1 cup frozen peas

2 tablespoons fresh parsley, chopped (optional)

In a large bowl, toss the beef stew meat with flour, salt, and pepper until evenly coated.

Place the coated beef in the crock pot.

Add the beef broth, red wine (if using), carrots, potatoes, onion, garlic, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves to the crock pot.

Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked.

About 30 minutes before serving, add the frozen peas.

Stir in the fresh parsley, if using, and adjust seasoning as needed.

Serve hot and enjoy!

Prep Time: 20 minutes | Cooking Time: 7-8 hours (low) or 4-5 hours (high) | Total Time: 7.5-8.5 hours (low) or 4.5-5.5 hours (high)

K cal: 300 k cal per serving | Servings: 6 servings