Slow Cooker Beef Stew - cooking recipe

Ingredients

2 lbs beef stew meat, cut into 1 inch cubes
1/3 cup all-purpose flour
1/2 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1 -2 tablespoon olive oil
2 garlic cloves, minced
1 bay leaf
1 teaspoon paprika
1 onion, chopped
1 1/2 cups beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
1 (15 ounce) can diced tomatoes
3 tablespoons mccormick's beef stew seasoning (equals one packet)
1 cup frozen corn
1 cup frozen peas

Preparation

Pour flour, seasoning salt, and pepper into gallon-sized, zippered bag. Shake beef in bag to coat.
In a skillet (preferably cast iron) saute coated beef in 1-2 tablespoons olive oil until browned but not fully cooked.
Add chopped onion to beef to saute and soften. Transfer meat and onions to slow cooker.
Mix beef broth with Worcestershire and red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker.
Add carrots, celery, potatoes, tomatoes and McCormick stew seasoning to the slow cooker. Stir gently.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. No peeking!
In the last 30 minutes of cooking, add the corn and peas to the stew. Cover and bring stew back up to a simmer. Once it is hot again, it's ready to serve.