Ingredients:

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

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Sear beef cubes in batches until a deep brown crust forms on all sides.
  2. In the same skillet, sauté the diced onion and minced garlic for 2 minutes until fragrant.
  3. Place cubed potatoes, carrots, and celery at the bottom of the slow cooker.
  4. Place the seared beef and sautéed onions on top of the vegetables.
  5. Stir together the beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper, then pour over the beef and vegetables. Add the bay leaf.
  6. Cover and cook on Low for 8 hours or on High for 4 hours.
  7. Stir in the frozen peas during the last 15 minutes of cooking.
  8. Whisk together cornstarch and cold water to create a slurry. Stir the slurry into the stew and cook until the gravy reaches a silky, thickened consistency.