Slow Cooker Beef Stew

2 pounds Stew Meat (or 2 pounds any lean roast cut into 1 inch or so squares)
1/2 cup flour
2 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon thyme
cooking oil (about 4 teaspoons)
14 ounce can beef broth
6 ounce can tomato paste
1 1/2 pounds red potatoes quartered or diced (1 inch or so)
1 pound bag baby carrots
1 white onion diced large
2 cups frozen peas

• Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake, then add the stew meat.
• Shake to coat the pieces evenly.
• Brown the meat in the cooking oil on all sides, you don't need to cook the meat through. You may need to cook the meat in batches.
• Dump the meat into the slow cooker.
• Put the pan back on the stove and de-glaze the pan with the beef broth, and tomato paste, scrap up any brown bits of meat and flour into the sauce. This will only take a minute or so.
• Add the sauce to the slow cooker.
• Add the potatoes, carrots and onions to the slow cooker.
• Give everything a big stir.
• Cook on low for 7 to 8 hours.
• Add peas at the end of cooking time. Put lid back on and cook for 15 more minutes or so, to thaw the peas.