2large carrotspeeled, halved through the length and sliced into 1-inch pieces
1tbspfish sauce
2tbsptomato paste
2bay leaves
½cuppeanut butter
1red bell pepperseeded and diced
1cupfrozen peas
Instructions
In a large zip-top bag, mix the cornstarch with salt and black pepper. Add the stew meat and seal the bag. Shake and massage the bag until all of the meat is evenly coated.
Heat a large (12 inch) skillet over medium-high heat. Add the oil to the skillet. In batches, brown the meat on all sides. Place the meat into the slow cooker.
To the skillet, add the diced onion and cook, scraping the bottom to help deglaze the skillet. Add the garlic to the skillet and heat through. Then, add the beef broth, scraping the bottom to remove any remaining pieces. Pour the contents of the skillet into the slow cooker.
To the slow cooker, also add the diced tomatoes, potatoes, carrots, fish sauce, and tomato paste. Stir to combine. Place the bay leaves on top.
Cover the slow cooker and cook on low for 6 to 8 hours or until the beef is tender.
About 30 minutes prior to serving, add the peanut butter, bell pepper, and peas. Stir to evenly distribute. Re-cover and continue cooking for an additional 30 minutes.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.