1-First, gather and prep your ingredients to set yourself up for success. Start by prepping all ingredients wash, peel, and chop vegetables, and cut beef into cubes if using. Prepare plant-based substitutes for vegan options to keep things flexible.

2-Next, season and sear the meat for extra depth. Heat a skillet over medium-high heat and brown the beef cubes in batches for an enriched flavor; skip or use searing alternatives for vegan or low-calorie versions as mentioned in the tips.

3-Then, build the base in your slow cooker. Transfer browned meat or lentils to the crockpot, add chopped onions, carrots, potatoes, garlic, broth, tomato paste, thyme, salt, and pepper. Stir everything gently to combine, just like in the directions provided.

4-Now, let it cook low and slow. Cover and cook on low for 7-8 hours or on high for 4-5 hours, ensuring vegetables are tender and flavors meld as per the recipe’s guidelines.

5-Adjust as needed near the end. About 30 minutes before serving, check seasoning, and add salt or pepper as needed. For thicker stew, mix a gluten-free thickener or mashed cauliflower to desired consistency, following the optional thickening step.

6-Finish it off right. Garnish with fresh herbs like parsley or thyme, serve hot with crusty gluten-free bread or over a bed of rice for a complete meal. During the last 15 minutes of cooking, stir in the frozen peas, and once done, remove and discard the bay leaves and rosemary stem for a polished result.