Heat a dutch oven (or heavy bottomed soup pot) over medium heat. Add 1 tablespoon of olive oil. On a dinner plate, lay out enough of the beef stew meat that will fill the bottom of your dutch oven in an even layer without the beef touching. Sprinkle the top of the beef with salt, then transfer to the dutch oven salted side down to brown. Cook about 5 minutes (or until browned), sprinkle the top of the beef again with salt, then flip to brown the other side. Transfer the browned beef to a plate. Repeat this process until all the beef is browned. It takes me 3 batches to brown all the beef.

After the meat is browned, add the carrots, celery, onion and garlic to the dutch oven, along with 1/4 cup of the stock. Season with 1 teaspoon salt and pepper. As the stock boils, scrape up all the brown bits from the bottom of the dutch oven (this all has tons of flavor!). Continue to cook the vegetables until softened and browning, about 5-10 minutes.

Add the tomato paste and blended powder from the dried shiitake mushrooms, stir to combine.

Add the stock, potatoes, thyme and bay leaves.

Cover the dutch oven with its lid, and cook in a 300º for at least 6 hours.

Transfer the beef stew to your slow cooker, and cook over high heat for at least 6 hours.

5 minutes before serving, turn off the heat. Remove the bay leaves, and add frozen peas. Taste for salt and pepper and add more if needed. Serve warm.

Leftovers will keep in an airtight container refrigerated for 1 week, or frozen for up to 1 year. This stew freezes beautifully!