Beef and vegetable stew

Season the beef cubes with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat. Brown the beef in batches, then transfer to the slow cooker.

In the same skillet, add the onion and garlic, cooking until softened. Transfer to the slow cooker.

Add the beef broth, red wine, tomato paste, Worcestershire sauce, and thyme to the slow cooker. Stir to combine.

Add the carrots, potatoes, celery, and bay leaves to the slow cooker.

Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender.

About 30 minutes before serving, stir in the frozen peas.

Remove the bay leaves before serving. Adjust seasoning with salt and pepper as needed.

For a gluten-free version, ensure your beef broth is gluten-free and skip the Worcestershire sauce or use a gluten-free alternative. You can also add other root vegetables like parsnips or turnips for additional flavor. If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the stew about 30 minutes before it’s done. For added depth, try using balsamic vinegar instead of red wine.