Slow Cooker Hearty Steak Stew

Pat steak dry with paper towels. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and season generously with salt and pepper (work in batches for 8 servings). Cook, stirring occasionally, until browned all over, 4-5 minutes. Add tomato paste and stir to coat (divide tomato paste between batches for 8 servings). Transfer steak mixture to a 5- to 6-quart slow cooker.

Add stock concentrates, soy sauce, 2 TBSP ketchup, 1 tsp thyme, and 3½ cups hot water to slow cooker (4 TBSP ketchup, 2 tsp thyme, and 6 cups hot water for 8 servings); season generously with pepper. Stir to combine. Add potatoes, carrots, onion, celery, and garlic; stir to combine. Cover slow cooker with lid and cook on high for 4 hours.

After 4 hours, transfer ½ cup broth (1 cup for 8 servings) from slow cooker to a medium bowl. Whisk in ¼ cup flour (½ cup for 8) until there aren’t any lumps remaining. Return thickened broth to slow cooker; stir to combine. Stir peas into slow cooker. Continue to cook, uncovered, until stew has thickened, 10-15 minutes more. Taste and season with salt and pepper if desired.