This recipe is a classic and straightforward version of the hearty dish, with additional flavoring from a hint of cumin and cinnamon. Traditional beef stews tend to include new potatoes, which this one does not. Instead, serve it over a bed of brown rice to add an extra nutty bite.
In the slow cooker (if yours has this capability), add the oil and heat. Meanwhile, dredge the stew meat in flour and add to the slow cooker, searing on all sides. (If your slow cooker can't do this, then heat the oil in a large skillet over medium-high heat. Then add the flour-covered meat, a few pieces at a time, to the heated pan — sear the meat on all sides and transfer to the slow cooker.)
Add the mushrooms, onions, peas, and carrots to the slow cooker and stir in the tomato paste. Pour the stock, wine, spices and herbs into the slow cooker and cover. Set the cooker on low heat for 7 ½ hours. Serve the stew over brown rice.