Crockpot Beef Stew with Vegetables for 6

Ingredients

• 2 1/2 lbs beef chuck roast, cut into 1.5-inch cubes
• 1 packet (1 oz) onion soup mix
• 3 cloves garlic, minced
• 1 large yellow onion, coarsely chopped
• 1 1/2 lbs Yukon Gold potatoes, quartered
• 4 large carrots, cut into 1-inch rounds
• 2 stalks celery, sliced into half-moons
• 1 cup frozen peas
• 3 cups low-sodium beef broth
• 1/2 cup dry red wine (Cabernet or Merlot)
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp vegetable oil (for searing)
• 1/2 tsp salt
• 1/2 tsp black pepper