Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 4 medium carrots, peeled and sliced (about 2 cups)
  • 3 medium potatoes, peeled and diced (about 3 cups)
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 cups beef broth
  • 1 tablespoon tomato paste
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (optional)

Instructions:

  1. Prepare ingredients: peel and chop all vegetables, cut the beef into cubes, and season with salt and pepper.
  2. Sear the beef in a skillet with a splash of oil over medium-high heat for 4-5 minutes until browned on all sides (optional).
  3. Layer ingredients in slow cooker: place vegetables at the bottom, add beef on top, pour beef broth, tomato paste, thyme, bay leaves, and Worcestershire sauce.
  4. Cover and cook the stew on low for 8 hours or on high for 4 hours; stir occasionally if possible and check for tenderness.
  5. If a thicker stew is desired, mix cornstarch with water and stir into the stew for the last 30 minutes of cooking (optional).
  6. Remove bay leaves before serving; ladle into bowls and enjoy hot.