Step 1

Use pre-cut stew beef or trim about 1 1/2 to 2 pounds of boneless chuck roast or sirloin tip into 1-inch cubes. Give it a light dusting of flour and place in hot oil over medium-high heat in the large skillet—brown for about 7-8 minutes. Move the meat to the crock pot but keep any liquid in the pan.

Step 2

While browning meat, peel 2 carrots and cut them into 1/2 inch thick medallions. Scrub 1/2 pound of red or Yukon gold potatoes and cut them into chunks. Other potatoes could be used but if using russet potatoes, peel also.

Step 3

Dice 1 medium onion. Crush or mince 2 cloves of garlic. Add onion, 3 ounces of tomato paste, and 1/4 tsp salt into the hot pan. Cook until onions are soft and lightly browned. Add the garlic for the last minute.

Step 4

When the onion is ready, add 1 cup of beef broth to the pan and scrape any brown bits from the bottom of the pan.

Step 5

Add all ingredients except the peas to the crock pot, and stir well. Cook on low for 8 hours or high for 4 hours. Add the frozen peas for the last hour of cooking. Cook longer if needed for tender meat and vegetables.