Beef Stew

In a large bowl or container, season the stew meat with salt, pepper, and garlic powder. Add the flour and toss until the meat is evenly coated.

Heat olive oil in a large skillet over medium-high heat. Add the beef in a single layer (working in batches if necessary) and sear until browned on all sides.

Transfer the seared beef to the basin of a slow cooker.

Pour the red wine into the hot skillet to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Pour the wine reduction over the beef in the slow cooker. Add the chopped onion, carrots, celery, and potatoes.

Add the paprika, minced garlic, Worcestershire sauce, and tomato paste. Pour in the beef broth.

Stir all the ingredients together until well combined. Tuck the bay leaves into the stew.

Cover the slow cooker and cook on low for 8 hours.

About 30 minutes before serving, remove and discard the bay leaves. Stir in the bag of frozen peas.

Replace the lid and continue to cook for another 30 minutes, until the peas are heated through.

Serve the beef stew hot, with sliced baguette for dipping if desired.