2 tsp. olive oil
2-2 ½ lb. chuck roast
6 small Yukon Gold potatoes, quartered
6 carrots, peeled and cut into 2"
6 oz. mushrooms, quartered
2 stalks celery, sliced [ ½ cup]
1 medium onion, chopped [ ½ cup]
1 tsp. salt
½ tsp. pepper
1 ½ tsp. dried thyme
1 14 oz. can beef broth
1 15 oz. can diced tomatoes, undrained
1 cup LONGBRANCH Bloody Mary Zinger
8 oz. frozen cut green beans
8 oz. frozen peas

Heat oil in 10" skillet over medium high heat. Brown beef in oil about 10 minutes turning until brown on all sides. Set aside. Place potatoes, carrots, mushrooms, celery & onion in 4-5 quart slow cooker. Sprinkle with slat, pepper & thyme. Place browned beef on vegetables. Pour beef broth, tomatoes & LONGBRANCH over beef. Cover & cook on low for 8-10 hours.

Remove beef from slow cooker. Add frozen green bean s. Stir and continue to cook while trimming beef and cutting it into bite-size pieces. Stir peas into stew, return beef to cooker, and stir to combine. Continue cooking until green beans are tender.

Serves 6-8