Crock Pot Beef Stew

Instructions

1. Pat the meat slightly with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon olive oil in a large pot over medium/medium-low heat and add the meat. Brown on each side, but do not cook all the way through, keep it nice and tender. Add the meat to the crock pot but keep the remaining oil in the pan.
2. Add the diced onions and cook slowly, covered, until they’re translucent and soft, about 10 minutes. Whisk in the tomato paste, broth, soy sauce, ½ teaspoon of thyme, and bay leaf. Simmer for an additional 5 minutes, then bring to a boil. Pour over the meat in the crock pot.
3. In a large bowl, toss the carrots, celery, and potatoes with 1 tablespoon olive oil, ½ teaspoon of thyme, ½ teaspoon rosemary, and a sprinkle of salt and pepper.
4. Take heavy-duty foil, or double-up on regular foil, and make an insulated pouch where the vegetables can cook inside it. Place on top of the beef in the crock pot. Cook on low for approximately 8 hours, or on high for 4-6.
5. When finished, carefully remove the foil pouch and open cautiously, there will be some steam that comes out. Discard the bay leaf and pour vegetables into the stew and mix around. Add the frozen peas and cook for an additional 10 minutes.
6. Serve and enjoy!