{Best Ever} Slow Cooker Beef Stew

Ingredients:
2 tablespoons extra-virgin olive oil
2 pounds beef chuck roast , cut into 1 to 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 ½ teaspoon dried)
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon mustard seeds
2 bay leaves
3 tablespoons all-purpose flour
½ cup frozen peas , thawed
2 tablespoons chopped fresh parsley leaves , for garnish

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Directions:

Warm olive oil in a large skillet over medium heat.

Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.

Place beef, potatoes, carrots, onion, and garlic into a 6-quart slow cooker.

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.

Toss in 2 bay leaves and season with salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours.

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.

During the last 5 minutes, stir in the peas.

Discard bay leaves and thyme sprig.

Serve immediately in bowls, garnished with parsley, if desired.