SLOW COOKER BEEF STEW

Steps:

• Pour flour, seasoning salt, and pepper into gallon-sized, zippered bag. Shake beef in bag to coat.
• In a skillet (preferably cast iron) sauté coated beef in 1-2 tablespoons olive oil until browned but not fully cooked.
• Add chopped onion to beef to sauté and soften. Transfer meat and onions to slow cooker.
• Mix beef broth with Worcestershire and red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker.
• Add carrots, celery, potatoes, tomatoes and McCormick stew seasoning to the slow cooker. Stir gently.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. No peeking!
• In the last 30 minutes of cooking, add the corn and peas to the stew. Cover and bring stew back up to a simmer. Once it is hot again, it's ready to serve.