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In a large bowl, pat beef dry with a paper towel. Season with salt, pepper and flour.
Add olive oil in a skillet over medium-high heat.
When the skillet is hot enough add the meat and sear on all sides until golden brown. It will take about 5-10 minutes. Transfer the meat to the slow cooker.
In the same skillet, add onions and garlic and if necessary add a little bit more of olive oil. Cook for 2-3 minutes. Scrape the pan with a wooden spoon to get all browned meat bits. Add tomato paste and Worcestershire Sauce. Mix everything well. Transfer it to the slow cooker.
Add remaining ingredients (don’t add the fresh parsley) to the slow cooker. Give a good stir and season with salt and pepper to taste.
Close the slow cooker and cook on high for 5 hours or on low for 8 hours.
Remove the bay leaves, stir in the peas, and garnish with parsley before serving.
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