Prep time: 15 minutes

Total Time: 8 hours 15 minutes

Serves: 8

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 pounds beef chuck roast , cut into 1 to 1 1/2-inch cubes
• Kosher salt and freshly ground black pepper , to taste
• 1 pound baby new potatoes , halved
• 4 medium carrots , peeled and cut into 1/2-inch thick pieces
• 1 large sweet onion , diced
• 3 cloves garlic , minced
• 2 cups low-sodium beef broth
• 1 cup vegetable juice (such as V8)
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 sprig fresh thyme (or 1/2 teaspoon dried)
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon mustard seeds
• 2 bay leaves
• 3 tablespoons all-purpose flour
• 1/2 cup frozen peas , thawed
• 2 tablespoons chopped fresh parsley leaves, for garnish

Directions:

1. Warm olive oil in a large skillet over medium heat.
2. Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
3. Place beef, potatoes, carrots, onion, and garlic into a 6-quart slow cooker.
4. In a bowl, whisk together the beef broth, vegetable juice, tomato paste, Worcestershire, thyme, oregano, paprika, and mustard seeds until well combined; pour over the the beef and vegetables.
5. Toss in 2 bay leaves and season with salt and pepper, to taste.
6. Cover and cook on low heat for 7-8 hours.
7. In a small bowl, whisk together flour and 1/2 cup stew broth to create a slurry. Slowly stir the mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
8. During the last 5 minutes, stir in the peas.
9. Discard bay leaves and thyme sprig.
10. Serve immediately in bowls, garnished with parsley, if desired.

Credit: https://bellyfull.net/slow-cooker-beef-stew/