Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 lb red potatoes, diced into 1-inch chunks
  • 4 large carrots, peeled and sliced into thick rounds
  • 2 stalks celery, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Place the diced onions, celery, and garlic at the bottom of the slow cooker.
  2. Layer the cubed beef chuck on top of the aromatics, then add the potatoes and carrots.
  3. In a separate jug, whisk together the beef broth, Worcestershire sauce, tomato paste, thyme, salt, and pepper.
  4. Pour the liquid over the beef and vegetables, and add the bay leaves.
  5. Secure the lid and set the slow cooker to LOW for 8 hours (or HIGH for 4-5 hours) until the beef is fork-tender.
  6. About 30 minutes before serving, whisk the cornstarch and cold water in a small bowl until smooth to create a slurry.
  7. Stir the slurry into the bubbling stew, replace the lid, and cook on HIGH for the final 30 minutes until the gravy is glossy.