Crock-Pot Beef Stew

• 2 pounds beef stew meat cut into bite-sized pieces
• 1 tsp salt
• 1 tsp pepper
• 1 medium onion, finely chopped
• 2 stalks celery, sliced
• 2-3 cloves of garlic, minced
• 6 oz can tomato paste
• 32 oz beef broth
• 2 Tbs Worcestershire sauce
• 2 cups baby carrots
• 4-5 small red potatoes, cut into bite-sized pieces (about 3 cups)
• 1 Tbs dried parsley
• 1 tsp oregano
• 1 cups frozen peas
• 1 cup frozen corn
• 1/4 cup flour
• 1/4 cup water

Directions

1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot.
2. Cook on Low for 10 hours or on high for 6-7 hours.
3. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crock-pot. Mix until well combined. This will add a nice thickness to the stew. Add frozen peas and corn.
4. Continue cooking covered for 30 minutes.