Scrumptious Slow Cooker Beef Stew

*I combined three of my favorite beef stew recipes to create this one...Delish!*

Ingredients:

2-3 pounds Lean Beef Stew Meat
1/4 C. all purpose flour
1/2 t. salt

3 T. olive oil

1 (14 oz) can diced tomatoes with juice
4 carrots, quartered
4 large potatoes, peeled and cubed
2 onions, diced
2 stalks celery, chopped
1 T. dried parsley
1 clove of garlic, minced
1 bay leaf
1/4 t. paprika
1 t. black pepper

2 C. boiling water
1 package Lipton onion soup mix
1 C. frozen green peas
1 C. beef broth
1 T. Worcestershire sauce


Directions:

1. Place meat in large Ziploc bag. Combine the flour and salt; shake to coat.

2. Heat olive oil in large skillet over medium-high heat. Add coated stew meat and cook until evenly browned on the outside.

3. Transfer meat to slow cooker and add canned tomatoes, carrots, potatoes, onions, celery, parsley, garlic, pepper, paprika and bay leaf.

4. In a bowl, combine 2 C. boiling water and dry soup mix. Pour into slow cooker.

5. Cover and cook on high for 30 minutes. Reduce heat to low and cook for 6 hours or until meat is fork tender.

6. Remove Bay leaf. Rinse frozen peas in warm water to help defrost. Add to slow cooker.

7. In a small bowl, combine 2 Tablespoons of flour with 1/4 C. warm water. Mix well and stir into stew. Cook uncovered for 15 minutes or until thickened. For thicker consistency - keep adding flour/water mixture.