Beef:

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1.5 lbs (680 g) beef chuck roast, excess fat trimmed & cubed

1 tsp: salt, garlic powder, paprika, dried oregano flakes

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Veggies:

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2 medium potatoes (800 g), cubed

2 medium carrots (170 g), peeled & chopped

1 medium yellow onion (120 g), finely diced

3 stalks celery (90 g), chopped

5 cloves garlic, finely minced

2 tbsp (30 mL) tomato paste

1 tsp: salt, paprika, dried oregano flakes

¼ cup (25 g) AP flour (optional; to thicken)

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To Assemble:

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5 cups (-- mL) low sodium beef broth

1 cup (115 g) frozen peas

1 tbsp (15 mL): Worcestershire sauce, Balsamic vinegar

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1. Chop veggies and meat. Set aside. Preheath a multicooker or dutch oven to "High"

2. Season the chuck roast cubes evenly with salt and pepper, then sear the beef for ~2-3 minutes to get a deep brown crust. Remove from heat and lower heat to medium.

3. Add carrots, celery, garlic and onion into the pot. Cook over medium heat for about 5-7 minutes, until the onions are translucent and start to brown. Add the tomato paste, potatoes, garlic, and herbs and stir in for a minute, then stir in ¼ cup flour. Make sure the flour is coating the veggies well, there should be no dry flour in the pan.

4. Stir while letting the flour cook through for about one minute, then add in a splash of beef broth and stir well. Then add about a cup of broth and stir well once again. It should look kind of like a paste, that's fine. Add another cup of the broth and stir well. Add the rest of the broth, stir again. Then add the beef and their juices from the bowl into the pot.

5. Add worcestershire sauce and bay leaves, raise temperature to medium-high and let the pot come to a gentle simmer. After it comes to a simmer, lower the temperature to medium low and cover the pot with a lid.

6. Slow cook beef stew on "High" for 3 hours, checking occasionally for desired tenderness. If tender and ready to eat, remove the lid within final 15 minutes and allow stew to simmer uncovered to reduce liquid and thicken.

7. After 15 minutes has passed, stir in the frozen peas and let cook for another 5-10 minutes. Check stew for seasoning and season with salt and pepper to taste if needed.

8. Remove bay leaves and serve the beef stew while hot.