A rich and comforting creamy beef stew made in the slow cooker with tender beef, hearty vegetables, and a velvety broth.

2 1/2 pounds beef chuck, cut into cubes

1/2 teaspoon black pepper

1/2 teaspoon garlic salt

1/2 teaspoon celery salt

1/4 cup all-purpose flour

3–6 tablespoons olive oil

3 tablespoons cold butter

2 cups diced onions

4 cloves garlic

5 cups beef broth

2 bouillon cubes

2 tablespoons Worcestershire sauce

3 tablespoons tomato paste

5 carrots

1 pound baby potatoes

2 bay leaves

1 rosemary sprig

1 cup peas

1/4 cup water + 3 tablespoons cornstarch

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1. Cut and season beef, then coat with flour

2. Brown beef in skillet and transfer to slow cooker

3. Cook onions and garlic, then deglaze pan

4. Add all ingredients to slow cooker

5. Cook on low 7–8 hours or high 3–4 hours

6. Add peas near the end

7. Thicken if desired

8. Finish with butter and serve

Browning adds depth of flavor

Adjust thickness with cornstarch

Best served fresh but great for leftovers