Ingredients:

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

Instructions:

  1. In a bowl or plastic bag, toss the cubed beef with flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches until each side is a deep mahogany brown, then transfer the browned beef to the slow cooker.
  3. Pour a splash of beef broth into the hot skillet, scraping up all the brown bits from the bottom, and pour those juices into the slow cooker.
  4. Add the potatoes, carrots, celery, and onion on top of the beef in the slow cooker.
  5. Whisk together the remaining beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the ingredients and add the bay leaves.
  6. Cover and cook in the slow cooker on low for 8 hours.
  7. Mix the cornstarch and cold water to create a slurry. Stir the slurry into the stew during the final 30 minutes of cooking to thicken the gravy.