Greenview's Beef Stew

My gourmet cooking teacher in college was the dietitian for Greenview Hospital near my home. During a visit (of course, due to diabetes) I had this beef stew. Anne gave me the recipe and I had to scale it down tremendously. It is deeelish and I always requested more from the hospital kitchen.

• Ready In: 5 hrs 20 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs beef stew meat, cut into 1-inch pieces
•  ground black pepper
• 1⁄4 cup flour
• 1  tablespoon  oil
• 2 1⁄2 cups  cubed potatoes
• 4  carrots, sliced (about 2 cups)
• 2  medium onions, cut into wedges
• 4  garlic cloves, minced
• 3 1⁄4 cups beef broth
• 1  tablespoon Worcestershire sauce
• 1  bay leaf
• 1  cup peas

Directions

1. Season the beef with black pepper and coat with 2 tablespoons flour. Heat oil in large skillet over medium-high heat. Add beef and cook until browned, stirring often.
2. Place the potatoes, carrots, onions and garlic in large crock pot. Top with beef. Add 3 cups broth, Worcestershire, and bay leaf.
3. Cover and cook on high for 5-6 hours or until beef is fork-tender.
4. Mix the remaining flour and 1/4 cup broth. Add flour mixture and peas to cooker. Cover and cook 15 minute or until slightly thickened. Take out the bay leaf. Serve!