Slow Cooker Stew

A little bit that I found in the Heart of the Rockies cookbook. It was a big hit with my family when I first made it. Enjoy!

Slow Cooker Stew

Ingredients:
1 1/2 pounds meat cut into 2-inch cubes (beef, lamb, bison, wild game would all be good)
1 Tbsp olive oil
2 medium onion, chopped
4 cups low-sodium beef broth
3 medium potatoes, cubed
2 carrots, peeled and sliced
1/4 tsp black pepper
1/4 tsp celery seed
1/4 tsp marjoram
1/4 tsp thyme
1 (12oz) package frozen green peas, partially thawed
6 Tbsp all-purpose flour
1/2 cup cold water

Directions:
Heat olive oil in large skillet over medium-high heat. Add meat and cook until browned, 3-5 minutes. In a slow cooker, combine browned meat and remaining ingredients except peas, flour, and water. Cover and cook on low for 8 hours or until meat and potatoes are done. Add green peas. Dissolve flour in cold water then add to the stew. Turn control to high and cook for 15-20 minutes or until broth thickens. Turn control back to low.

Makes 10 servings.