2 pounds sirloin steak, cut into 1-inch cubes
1 tablespoon olive oil
2 medium sized onions, chopped into large pieces
2 ribs celery, chopped
4-5 carrots, peeled and chopped
about 20 mini potatoes, cut large one in half, leave smallest ones as is
1 28 ounce can whole tomatoes
2 tablespoons creole seasoning (I used Tony’s)
1 teaspoon garlic powder
3 cups reduced-sodium beef broth, divided
2 bay leaves
2 cups frozen peas
1/2 cup all-purpose flour
salt and pepper to taste
Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches. Transfer the browned beef to a plate and set aside.
Dump the tomatoes into the slow cooker (juice and all). Crush them with the back of a spoon. Add the onions, celery, carrots, and potatoes. Sprinkle the seasonings over the vegetables and add the beef and any accumulated drippings. Pour 2 1/2 cups of the beef broth over the beef and vegetables. Give the mixture a quick stir. Add the bay leaves. Cover and cook on low for 8-10 hours.
About 30 minutes before serving, add the peas (no need to defrost first). In a small bowl whisk together the flour the remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the ste. Replace the slow cooker cover and cook until thickened (about 20-25 minutes). Remove the bay leaves and season with salt and pepper to taste before serving.