Instructions

Stove Top Instructions: 

1. Generously season beef stew meat with salt and pepper.  Heat up a few T olive oil in a large dutch oven or stock pot over medium high heat; brown the beef for 3-4 minutes until all sides are golden.  You may need to do this in 2 batches.  Transfer beef to a bowl on the side.  
2. Add another 1-2 T olive oil to dutch oven and add onion, garlic, carrots, celery, leeks, and potato; sauté for 4-5 minutes.  Stir in tomato paste until incorporated, then add in broth, tomatoes, Worcestershire sauce, and spices, and give it a stir.  
3. Add beef back to pot and stir it all together.  Put the lid on and simmer on the lowest heat for 1-2 hours. (the longer the better! If you have the time, just let it simmer on the stove for as long as you can.  The longer you simmer, the more tender the beef will be)  *perfect time to do some laundry, read a book, or watch a show and let that goodness simmer away.
4. Add frozen corn, cabbage, peas, and green beans in the last 45 minutes-hour before serving.
5. Adjust salt and pepper to taste and serve in bowls with crusty bread or saltine crackers! 

Slow Cooker Instructions: 

1. Season beef generously with salt and pepper.  Heat oil in a large dutch oven or skillet over medium high heat.  Add beef and cook for 3-4 minutes, until brown on all sides.  You may need to do this in 2 batches.
2. Transfer browned meat to crockpot along with onion, garlic, carrots, celery, leek, potato, tomatoes, tomato paste, beef broth, Worcestershire sauce, bay leaves, and seasonings.  Cook on low for 7-8 hours, until beef and vegetables are tender.  
3. Add frozen corn, cabbage, peas, and green beans in the last 45 minutes.  
4. Adjust salt and pepper and serve with crusty bread or crackers!