1 1/2 pounds baby potatoes, scrubbed and cut in quarters
1 medium onion, chopped
3 medium carrots, peeled, cut into large chunks (I used a few baby carrots instead)
2 cups frozen peas
additional salt and pepper, to taste
1/4 cup potato flakes (instant mashed potato), as need to thicken stew (I mashed a few of the potatoes used in the stew)
1. Add chicken broth, onion soup, water, tomato paste, and soy sauce into bowl of slow cooker. Mix to break up tomato paste.
2. In a large bowl, season beef with salt and pepper. Mix to combine.
3. Add seasoned beef, potatoes, onion, and carrots to slow cooker. Cover with lid and cook on high for 6-7 hours until the beef is tender.
4. Before serving, add frozen peas and allow to cook for 5-8 minutes. Stir in 1/4 cup potato flakes (or mash a few of the potatoes you have been cooking) to thicken soup. Add additional potato flakes 1 tablespoon at a time to achieve desired thickness. Season with additional salt and pepper to taste. Freezes great!!!