Savory Slow-Cooked Beef Stew

1.In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.

2.Heat olive oil in a large skillet over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. Transfer the browned beef to the slow cooker.

3.In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes. Transfer to the slow cooker.

4.Pour the beef broth and red wine into the slow cooker. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.

5.Add the sliced carrots, diced potatoes, and sliced celery to the slow cooker. Stir to combine all ingredients.

6.Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the vegetables are cooked through.

7.About 30 minutes before serving, stir in the frozen peas. Adjust seasoning with salt and pepper to taste.

8.Remove bay leaves before serving. Serve the stew hot, garnished with fresh herbs if desired.