Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 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
  • 8 oz cremini mushrooms, quartered
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/4 cup cornstarch
  • 2 tbsp water

Instructions:

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear the beef in batches until a mahogany-colored crust forms on all sides.
  3. Transfer the browned beef to the slow cooker.
  4. Add the potatoes, carrots, celery, onion, and mushrooms into the slow cooker around the beef.
  5. In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and thyme.
  6. Pour the liquid over the mixture and nestle the bay leaves on top.
  7. Cover and cook on Low for 8 hours or High for 4-5 hours until the beef is fork-tender.
  8. About 30 minutes before serving, whisk the cornstarch and water together to create a slurry.
  9. Stir the slurry into the stew, cover, and cook on high for the remaining 30 minutes until the sauce is glossy and thickened.