Best Classic Slow Cooked Beef Stew

In a large resealable bag combine the flour, salt, and black pepper. Add the beef cubes and toss until they are well coated in the flour mixture.

Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef on all sides. Transfer the browned meat to the slow cooker.

Add the chopped onion and minced garlic to the skillet. Saute for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.

Transfer the onion and garlic mixture to the slow cooker containing the beef.

Add carrots, celery, beef broth, red wine (if using), tomato paste, bay leaves, dried thyme, and dried rosemary to the cooker. Give it a good stir to combine the ingredients.

Set the slow cooker to low heat and cook for 6-8 hours or until the beef is tender and the flavors meld together.

About 30 minutes before serving, add the potatoes and frozen peas to the slow cooker. Give another gentle stir, cover, and continue cooking until the potatoes are fork-tender.

Once cooked, remove the bay leaves. Serve the stew hot, garnished with parsley.