Slow Cooker Chunky Beef & Potato Stew


1 lb. lean chuck beef, cut into cubes
1/4 cup flour
2 tablespoons extra-virgin olive oil
2 stalks celery, cut into slices
3 large carrots, sliced into thick rounds
1/2 cup shelled snap peas
2 medium potatoes of any variety, peeled and cut into bite-sized pieces
1/2 cup diced red bell pepper
1 medium yellow onion, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves
1 teaspoon kosher or sea salt
3/4 teaspoon black pepper, divided
2 1/2 cups low-sodium beef broth
1/2 cup beef broth, optional red wine
1/4 cup chopped flat parsley, (optional for garnish)
2 tablespoons tomato paste (optional, but helps to thicken up the stew)


1. Coat the beef with the flour. Over medium heat, in a skillet with extra-virgin olive oil, brown the beef then transfer to the slow cooker.

2. Add all other ingredients, except parsley, to slow cooker. Cover and cook on low for 8 to 10 hours, or when beef is very tender. Remove bay leaf before serving.