Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 lb baby potatoes, halved
  • 4 large carrots, sliced into thick rounds
  • 2 stalks celery, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 2 bay leaves
  • salt to taste
  • black pepper to taste
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Pat the beef cubes dry with paper towels. Heat olive 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.
  2. Add the potatoes, carrots, celery, onion, and garlic to the slow cooker.
  3. In a small bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, thyme, and paprika. Pour the mixture over the ingredients and tuck in the bay leaves. Season generously with salt and pepper.
  4. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the beef is fork-tender.
  5. Whisk the cornstarch and cold water together to create a smooth slurry. Stir the slurry into the stew during the last 30 minutes of cooking. Turn the heat to High and cook uncovered for 15–20 minutes until the sauce is a rich, glossy gravy.