Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 large carrots, sliced into thick coins
  • 1.5 lbs Yukon Gold potatoes, cubed
  • 1 medium yellow onion, diced
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 4 cups low sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Toss the cubed beef with salt, pepper, and flour in a bowl until evenly coated.
  2. Heat oil in a skillet over medium-high heat. Brown the beef in batches until a deep brown crust forms on all sides.
  3. Transfer the seared beef into the slow cooker.
  4. Layer the diced onions, minced garlic, sliced carrots, chopped celery, and cubed potatoes on top of the beef.
  5. Whisk together the beef broth, tomato paste, and Worcestershire sauce in a small bowl, then pour the mixture over the ingredients.
  6. Add the bay leaf, dried thyme, and dried rosemary to the pot.
  7. Cover and cook on Low for 8 hours or High for 4-5 hours until the beef is fork-tender.
  8. To thicken the gravy, whisk 2 tbsp cornstarch with 2 tbsp cold water and stir the slurry into the stew during the last 30 minutes of cooking.
  9. Turn off the heat and let the stew rest for 10 minutes before serving.