In a large skillet, heat oil over medium-high heat. Toss meat together with flour, salt and pepper. Place some of the meat in the heated skillet and brown meat on all sides. Place in slow cooker when browned. Do this in batches, until all meat is browned, adding more oil as necessary.
Place all remaining ingredients in slow cooker, stirring to combine.
Cover and cook on low for 8 hours. Carefully remove thyme stems.
In a small bowl, mix together 2 Tbsp. cornstarch and 2 Tbsp. water until no lumps remain.
Increase heat to high and stir in cornstarch mixture. Cook for 30 minutes or until thick. If not reaching desired thickness, stir in 1 more Tbsp. of cornstarch mixed with 1 Tbsp. cold water.
Stir in frozen peas and serve over rice or mashed potatoes.
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Bold Boost #32: Adding ½ cup of Holland House® Sherry Cooking Wine to any stew gives this cold-weather comfort fave a dry, nutty and slightly sweet flavor.