Ingredients

• 2 lb (1 kg) stewing beef cubes
• 4 potatoes, peeled and cut in wedges
• 3 carrots, cut in chunks
• 3 onions, chopped
• 6 cloves garlic, minced
• 1-1/2 cups (375 mL) beef stock
• 1 can (5 oz/156 mL) tomato paste
• 1 bay leaf
• 1 tbsp (15 mL) Worcestershire sauce
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 tsp paprika
• 2 tbsp (25 mL) all-purpose flour

Directions

1. Trim and cut beef into 1-inch (2.5 cm) cubes.
2. In  an 18 to 24 cup (4.5 to 6 L) slow-cooker, mix together beef, potatoes, carrots, onions, garlic, beef stock, tomato paste, bay leaf and Worcestershire sauce.
3. Cover and cook on Low for 10 to 12 hours (or on High for 5 to 6 hours) or until beef and vegetables are tender.
4. Add peas, salt and pepper. Increase heat to High. Whisk flour with 2 tbsp (25 mL) water; stir into stew. Cook, covered, for 5 minutes or until thickened. Discard bay leaf.