2 lbs stewing beef, trimmed and cut into 1 inch cubes
1 T olive oil
2 onions, chopped into large pieces
2 ribs celery, chopped
4 carrots, chopped
20 mini-potatoes, cut in half, do not peel potatoes
28 oz. can whole tomatoes
1 1/2 t Italian seasoning
3 c beef broth, divided
2 bay leaves
1 c frozen peas
1/4 t salt
1/4 t black pepper
1/2 c flour
In a large skillet, heat oil over medium-high heat, lightly brown the meat.
Pour tomatoes into crock pot, add onions, celery, carrots and potatoes. Sprinkle Italian seasoning over vegetables; add beef and any accumulated drippings. Pour 2 1/2 c beef broth over beef and vegetables. Stir slightly, add bay leaves. Cover and cook on low for 8 – 10 hours.
Add frozen peas, salt and pepper, 20 minutes before serving. In a bowl whisk together flour and 1/2 c beef broth, to get a smooth paste. Stir into the stew. Cover crock pot and cook 15-20 minutes until thickened.
Remove bay leaves before serving.
