2 pounds Stew Meat (or 2 pounds any lean roast cut into 1 inch or so squares)
1/2 cup flour
2 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon thyme
cooking oil (about 4 teaspoons)
14 ounce can beef broth
6 ounce can tomato paste
1 1/2 pounds jicama or turnips, peeled & quartered or diced (1 inch or so)
1 pound bag baby carrots
1 white onion diced large
2 cups frozen peas
Combine flour & seasonings in a big ziplock bag. Shake, then add the stew meat. Shake to coat the pieces evenly.
Brown the meat in the heated cooking oil on all sides, you don't need to cook the meat through. You may need to cook the meat in batches.
Dump the meat into the crock pot. (Crock Pot Size: 6 quart or larger.)
Put the pan back on the stove and de-glaze the pan with the beef broth, and tomato paste, scrape up any brown bits of meat and flour into the sauce. This will only take a minute or so.
Add the sauce & prepared vegetablesto the crock pot. Give everything a big stir.
Cook on low for 7 to 8 hours.
Add peas at the end of cooking time. Put lid back on and cook for 15 more minutes or so, to thaw the peas.
Adapted from recipe at: http://themagicalslowcooker.com/2013/05/19/slow-cooker-beef-stew/