Slow Cooker Spring Beef Stew

1 ½ lb beef stew meat, cut into 1 ½ inch cubes

½ t Salt

½ t pepper

1 16 oz package frozen pearl onions

1 14.5 oz can diced tomatoes, drained

2 medium carrots, cut into 1 inch chunks

¾ c chicken broth or stock

1 c frozen peas, thawed

2 T fresh tarragon, chopped

1.  Sprinkle beef with the salt and pepper. Combine the beef, onions, tomatoes, carrots and chicken broth in a 5 to 6 qt slow cooker.  Cover and cook until the beef is very tender, about 6-8 hours on low or 4-5 hours on high.

2.  5 minutes before serving, add the peas and cook until heated through.  Add the tarragon right before serving.

Enjoy!