Crock Pot Beef Stew
Recipe: https://recipestripper.com/recipes/7225819e-d034-45a1-a295-42c52d134f67
Original source: https://www.theseasonedmom.com/slow-cooker-beef-stew/
Recipe image: https://www.theseasonedmom.com/wp-content/uploads/2024/09/crock-pot-beef-stew-8.jpg

A beef stew Crock Pot recipe that's cozy, comforting, easy, and good for you!
Yield: 14
Prep time: PT20M
Cook time: PT480M
Total time: PT500M

Ingredients
- 2 lbs. beef stew meat, (cut into 1-2-inch chunks)
- ⅓ cup all-purpose flour
- Kosher salt and ground black pepper, (to taste)
- 4-5 tablespoons canola oil
- 2 large onions, (chopped)
- 4 large carrots, (peeled and chopped)
- 2 russet potatoes, (peeled and chopped)
- 8 ounces sliced fresh mushrooms
- 2 cups beef broth
- 1 cup red wine
- 1 (10.75 ounce) can condensed tomato soup
- 2 bay leaves
- 1 tablespoon minced fresh garlic ((about 3 large cloves))
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 16 ounces frozen peas
- Optional garnish: chopped fresh thyme, parsley, or other herbs

Instructions
1. Place beef in a large Ziploc bag. Add flour and ½ teaspoon salt and ¼ teaspoon pepper. Seal the bag and toss so that the beef chunks are coated in flour.
2. Heat 2 tablespoons of oil in a large heavy skillet over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8 minutes). You will probably need to do this in 2 or 3 batches so that the pan isn’t too crowded. Add more oil to the pan with each batch, if needed.
3. Place the beef and the remaining ingredients (EXCEPT for the peas) in the slow cooker.
4. Cover the slow cooker and cook on LOW for about 8 hours or on HIGH for about 4 hours, until the beef and vegetables are tender. During the final 5 minutes, stir in the peas and continue cooking until heated through. This way the peas will stay green rather than turning mushy and brown.
5. Remove the bay leaves, season with salt and pepper to taste, and ladle into individual serving bowls.