Slow Cooker Harvest Beef Stew

Ingredients

• 1 lb bottom round beef roast (cut into 1-inch cubes, all visible fat discarded)
• 1 large russet potato (cut into 1/2-inch pieces, about 2 cups)
• 1/4 cup all-purpose flour
• 1 medium sweet potato (cut into 1/2-inch pieces, about 2 cups)
• 2 cups carrots (thinly sliced)
• 10 oz frozen pearl onions (about 2 cups)
• 1 (14.5 oz) can diced tomatoes (no salt added)
• 1 (14.5 oz) can beef broth (fat-free, low sodium)
• 1 cup water
• 3/4 tsp dried thyme
• 1/2 tsp pepper
• 1 (10 oz) package frozen peas
• 2 Tbsp parsley (dried)

Directions

Add the beef, potato, and flour to a 4- to 6-quart slow cooker, stirring well to combine.

Add the sweet potato and carrots to the slow cooker. Top with the onions, tomatoes, broth, water, thyme and pepper.

Cook, covered, on low heat for 10 to 12 hours or high heat for 5 to 6 hours. Quickly stir in the peas and parsley. Re-cover the slow cooker. Cook for 5 to 10 minutes.