🥘 Slow-Cooked Vegetable & Beef Stew 😍

Ingredients: 2 lbs beef chuck, cut into 1½-inch cubes1 lb potatoes, peeled and cut into chunks3 carrots, sliced2 celery stalks, sliced1 large onion, chopped3 cloves garlic, minced3 cups beef broth1 can (14.5 oz) diced tomatoes2 tbsp tomato paste1 cup frozen green peas1 tsp dried thyme1 tsp dried rosemary1 tsp Worcestershire sauce½ tsp black pepperSalt, to taste2 tbsp olive oil2 tbsp all-purpose flour2 tbsp fresh parsley, choppedMethod: Season the beef with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat and brown the beef in batches for 2–3 minutes per side.Place the browned beef in a slow cooker. Add the potatoes, carrots, celery, onion, and garlic.In a bowl, whisk together the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the beef and vegetables.Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the vegetables are cooked through.During the last 30 minutes, stir in the frozen peas.For a thicker stew, mix the flour with a little cold water to make a smooth slurry. Stir it into the stew during the final 20–30 minutes of cooking.Taste and adjust the seasoning. Garnish with fresh parsley and serve hot with crusty bread or homemade biscuits. 🥩🥕🥔🥣