Crock Pot Beef Stew

2 lbs beef chuck or stewing beef
3 tbsp flour
1/2 tsp garlic powder
3 tbsp olive oil
1 onion, chopped
1 cup vegetable juice such as V8
4 cups beef broth
1 tbsp Worcestershire sauce
1/2 tsp thyme or 2 sprigs fresh
1 tsp dried rosemary or 1 spring fresh
3 cups potatoes, peeled and cubed
2 cups carrots, cut into 1 inch pieces
1 cup celery stalks, cut into 1 inch pieces
3/4 cup peas
2 tbsp cornstarch
2 tbsp water

1.  Combine flour, garlic powder and salt and pepper to taste.  Toss beef in flour mixture.

2.  Brown the beef and onions in olive oil in small batches.  Add some of the broth to the pan and scrape up any brown bits.

3.  Add all ingredients except peas and cornstarch to a 6 qt slow cooker.

4.  Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.

5.  Mix cornstarch with 2 tbsp water.  Stir into the stew a little bit at a time to thicken (you may not need all of the mixture).  Add peas.

6.  Cover and cook 10 minutes.  Season with salt and pepper.