Ingredients:

  • 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
  • 3 large (450g) carrots, sliced into thick rounds
  • 1.5 lbs (680g) Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 4 cups (950ml) low-sodium beef broth
  • 2 tbsp (30ml) Worcestershire sauce
  • 1 tbsp (15g) tomato paste
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 2 bay leaves
  • 2 tbsp (16g) cornstarch
  • 2 tbsp (30ml) cold water

Instructions:

  1. Place the cubed beef chuck, carrots, potatoes, onion, and garlic directly into the slow cooker, distributing vegetables evenly around the beef.
  2. In a small bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, thyme, salt, and pepper. Pour the mixture over the beef and vegetables and add the bay leaves.
  3. Cover and cook on Low for 8 hours (recommended) or High for 4 hours until the beef pulls apart easily with forks.
  4. Discard the bay leaves. To thicken, whisk cornstarch and cold water into a slurry, stir into the stew, and cook on high for an additional 15 minutes until glossy.