Ingredients

• 1.5kg chuck steak, diced into large dice
  
• 3 tsp salt
• ½ tsp pepper
• 2 medium onions, diced
• 4 cups beef stock, salt reduced
• 2 tbsp tomato paste
• 3 large cups chopped carrots
• 4 medium cubed potatoes
• 1 bay leaf
• 1 teaspoon thyme
• 4 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 2 cups frozen peas
• 1 medium onion, sliced

Method

• Spray slow cooker with cooking spray.
• Add all ingredients except the for peas and stir.
• Cook on low for 6-8 hours.
• Remove bay leaf.
• Add peas to stew 10 minutes before serving for firmer peas. For less firm peas, add the peas 20-30 minutes before.
• For thicker stew, combine 4 Tablespoons water with 2 Tablespoons cornflour in a small bowl and stir into the stew 10 minutes before serving.
• Serve hot in a bowl with a side of your favourite crusty bread