Crock Pot Beef Stew

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• 2 tablespoons oil
  Ingredient note

  Source: 2 tablespoons oil
• 1.5 pounds beef stewing meat (in chunks)
  Ingredient note

  Source: 1.5 pounds beef stewing meat (in chunks)
• 2 teaspoons salt (or less, depending on what kind of stock you're using)
  Ingredient note

  Source: 1-2 teaspoons salt (or less, depending on what kind of stock you're using); upper source range endpoint used for shopping.
• As Needed black pepper
  Ingredient note

  Source seasoning: black pepper (to taste)
• 2 tablespoons flour
  Ingredient note

  Source: 2 tablespoons flour
• 2 each medium yellow onions (cut into wedges about 2 cups)
  Ingredient note

  Source: 2 medium yellow onions (cut into wedges about 2 cups)
• 2 cloves garlic (sliced)
  Ingredient note

  Source: 2 cloves garlic (sliced)
• 2 teaspoons Italian seasoning
  Ingredient note

  Source: 2 teaspoons Italian seasoning
• 4 tablespoons tomato paste
  Ingredient note

  Source: 4 tablespoons tomato paste
• 1/4 cup red wine (OR use more broth)
  Ingredient note

  Source: 1/4 cup red wine (OR use more broth)
• 2 cups beef broth
  Ingredient note

  Source: 2 cups beef broth
• 2 tablespoons Worcestershire sauce
  Ingredient note

  Source: 2 tablespoons Worcestershire sauce
• 1 tablespoon maple syrup
  Ingredient note

  Source: 1 tablespoon maple syrup
• 3 each large waxy potatoes (peeled and cut into chunks)
  Ingredient note

  Source: 3 large waxy potatoes (peeled and cut into chunks)
• 4 each large carrots (peeled, ends trimmed and cut into chunks)
  Ingredient note

  Source: 4 large carrots (peeled, ends trimmed and cut into chunks)
• 4 each large celery sticks (trimmed and thickly sliced)
  Ingredient note

  Source: 4 large celery sticks (trimmed and thickly sliced)
• 1/2 pound brown mushrooms (cleaned and quartered)
  Ingredient note

  Source: 1/2 pound brown mushrooms (cleaned and quartered)
• 1/2 cup frozen peas (no need to defrost)
  Ingredient note

  Source: 1/2 cup frozen peas (no need to defrost)

1. Brown meat: Heat 2 tablespoons oil in a large and deep skillet over medium-high heat. Add 1.5 pounds beef stewing meat (cubed), season with 1-2 teaspoons salt and black pepper and stir. Sprinkle 2 tablespoons flour over the meat and stir well. Cook until the beef is browned on all sides (do not stir too much, or the beef will not brown properly). Remove to a 5-6 quart slow cooker.
2. Cook onions: Put the skillet back over medium high heat. If needed, add a little more oil. Cook 2 medium yellow onions (cut into wedges) and 2 cloves garlic (sliced) until starting to soften. Stir in 2 teaspoons Italian seasoning and 4 tablespoons tomato paste and cook, stirring constantly, until herbs are fragrant, about 1 minute.
3. Deglaze pan: Pour 1/4 cup red wine (or broth) into pan, scratching any browned bits off the bottom. Cook until thickened, about 1 minute. Stir in 2 cups beef broth, 2 tablespoons Worcestershire sauce and 1 tablespoon maple syrup. Bring to a boil (this will help stew start cooking faster once in the crock), then switch off the heat.
4. Transfer to the slow cooker: On top of meat, place 3 large waxy potatoes (peeled and diced), 4 large carrots (peeled and sliced), 4 large celery sticks (sliced) and 1/2 pound brown mushrooms (sliced). Very carefully (!) pour hot liquid from skillet into crockpot, making sure liquid runs down all the way to bottom and underneath meat (stir a little if needed).
5. Cook: Cook stew on LOW for 8 hours or on HIGH for 4 hours. 10 minutes before cooking time is over, stir in 1/2 cup frozen peas. Check for seasoning and adjust if needed. Either finish cooking with lid open (for a thicker stew) OR closed if you want it soupier. Serve hot.