Slow Cooker Beef Stew

Ingredients:
2 tbsp. vegetable oil
1/2 cup Flour
1/2 teaspoon Garlic powder
1/2 teaspoon smoked Paprika
1 pound stew beef
1 cup frozen pearl onions
1 clove garlic, minced
1 cup low sodium chicken broth
1 tbsp. lemon juice
1/2 tsp. sugar
1 tsp. Worcestershire sauce
1 bay leaf
3 carrots, cut on a diagonal into bite size pieces
3 ribs celery, chopped in 1/2" segments
10 fingerling (small) potatoes, cut in half if larger than 1"
1 cup frozen peas

Combine flour, paprika and garlic powder in a bowl. Cut excess fat from beef if necessary.
Use tongs to assist seasoning with salt & pepper and toss to coat in the flour bowl, shaking off excess and put pieces on a plate.
Heat oil in a dutch oven pot over medium high and brown beef on all sides. Beware, this will stink up the kitchen so ventilate as much as you can.
Transfer to the slow cooker.
Deglaze pot with the chicken broth and once browned bits are scraped up, pour into the slow cooker.
Add the remaining ingredients except for peas.
Cook on high for 4 hours, until vegetables are tender. About 30 minutes before serving, add peas to the pot.
Serves 3 to 4.