Ingredients:

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

Instructions:

  1. Pat the beef cubes dry with paper towels and season with salt and pepper.
  2. Heat oil in a skillet over medium-high heat. Sear the beef in batches until a deep mahogany-colored crust forms on all sides. Transfer the browned beef to the slow cooker.
  3. Add the diced onion, garlic, carrots, potatoes, and celery on top of the beef.
  4. In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the ingredients and add the bay leaves.
  5. Secure the lid and cook on Low for 7 to 8 hours (or High for 4 hours) until the beef is fork-tender.
  6. About 20 minutes before serving, whisk the cornstarch and cold water together to create a slurry.
  7. Stir the cornstarch slurry into the stew. Turn the slow cooker to High and cook uncovered for 15–20 minutes until the gravy thickens.
  8. Remove bay leaves before serving.