1 pound beef stew meat
1/4 teaspoon salt
3 cloves garlic, minced
1 medium onion, chopped
2 medium carrots, chopped
2 medium Russet potatoes, peeled and chopped
2 tablespoons tomato paste
1 tablespoon lower-sodium soy sauce
2 1/2 cups low sodium beef broth
1/4 cup beer
1/4 cup red wine
2 bay leaves
1/4 teaspoon black pepper
1 cup peas
2 tablespoons flour
1 tablespoon cooking oil
Sprinkle stew meat with salt and toss till well combined. Using a fork, prick the meat in multiple places to tenderize. Cover and refrigerate for at least an hour, but ideally refrigerate overnight.
Toss the meat with flour. Heat a skillet over medium-high heat. Add oil and then sear meat until browned on the outside.
While meat is browning, mix together tomato paste, soy sauce, beef stock (use more if you like it more soupy than stewy) and Guinness & red wine (if using) in slow cooker.
Transfer meat (browned or not) to slow cooker. Add garlic, onions, carrots, potatoes, bay leaves, and black pepper.
Cook on low for 6 to 7 hours or high for 3 to 4 until meat is falling apart and tender.
If using peas, microwave for ~1 minute and then fold them into stew.
Remove bay leaves. Season to taste with salt and pepper and enjoy!