Slow Cooker Beef Stew

Ingredients:

• 2 lbs beef stew meat (cut into 1-inch cubes)
• 4 cups beef broth
• 1 cup red wine (optional; can use additional beef broth)
• 4 medium carrots (peeled and sliced)
• 3 medium potatoes (peeled and cubed)
• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper (to taste)
• 1 cup frozen peas (added at the end)
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (optional, for thickening)

Cooking Steps:

1. Brown the Beef (Optional): In a large skillet over medium-high heat, brown the beef stew meat on all sides. This step adds extra flavor but can be skipped if you're short on time.
2. Prepare the Slow Cooker: Place the beef in the slow cooker. Add the carrots, potatoes, onion, and garlic.
3. Mix the Sauce: In a separate bowl, mix together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper.
4. Combine Ingredients: Pour the mixture over the beef and vegetables in the slow cooker. Stir to combine.
5. Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
6. Add Peas: About 30 minutes before serving, stir in the frozen peas.
7. Thicken the Stew (Optional): If you prefer a thicker stew, mix the cornstarch and water in a small bowl to form a slurry. Stir it into the stew about 30 minutes before serving and cook until the stew thickens.
8. Serve: Remove the bay leaves before serving. Enjoy your hearty beef stew!

Nutrition Facts (per serving, assuming 6 servings total):