Slow Cooker Beef and Vegetable Stew

Cut the 2 pounds of beef chuck roast into 1-inch cubes. Pat dry with paper towels.

In a large bowl, mix 1/4 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika. Toss the beef cubes in the flour mixture until evenly coated.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.

In the same skillet, add the diced onion and cook for 3 minutes until softened. Add 3 minced garlic cloves and cook for another 30 seconds until fragrant.

Transfer the onion and garlic mixture to the slow cooker with the beef.

Peel and cut 3 medium carrots into 1-inch pieces. Slice 2 celery stalks into 1/2-inch pieces. Peel and cube 2 medium potatoes into 1-inch pieces. Add all vegetables to the slow cooker.

In a bowl, whisk together 4 cups beef broth, 2 tablespoons tomato paste, and 1 tablespoon Worcestershire sauce. Pour over the beef and vegetables in the slow cooker.

Add 2 bay leaves, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary to the slow cooker.

Cover and cook on low for 6 hours or on high for 4 hours, until the beef is tender and vegetables are cooked through.

In the last 30 minutes of cooking, add 1 cup of frozen peas to the slow cooker and stir gently.

While the stew finishes cooking, wash and tear 1 head of romaine lettuce into bite-sized pieces. Halve 1 cup of cherry tomatoes.

In a small bowl, whisk together 1 tablespoon balsamic vinegar, 1 teaspoon honey, and a pinch of salt and pepper to make a quick dressing.

To serve, ladle the hot stew into bowls. Toss the lettuce and tomatoes with the dressing and serve alongside or on top of the stew for a fresh contrast to the rich stew.