Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 packet onion soup mix
  • 2½ cups beef broth
  • 1 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 3 large carrots, sliced into 1/2 inch rounds
  • 3 stalks celery, sliced
  • 1½ lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup frozen peas
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the 2 lbs beef chuck cubes dry with paper towels and toss them in 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper.
  2. Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Brown the beef in 3 separate batches to avoid overcrowding; cook until each side is a rich brown-brown, then transfer the seared beef to the slow cooker.
  3. While the skillet is still hot, pour in 1/2 cup of the beef broth mixed with 1 tbsp lemon juice. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan, then pour this liquid and the 3 cloves of minced garlic into the slow cooker.
  4. Add 1 packet onion soup mix, the remaining 2 cups beef broth, 1 tbsp Worcestershire sauce, 3 sliced carrots, 3 sliced celery stalks, and 1½ lbs potato chunks to the slow cooker. Stir gently to combine.
  5. Cover and cook on LOW for 8 hours (recommended) or on HIGH for 4 hours, until the beef is fork-tender and reaches an internal temperature of 145°F (63°C) followed by a 3-minute rest.
  6. Whisk 2 tbsp cornstarch and 2 tbsp cold water in a small bowl until smooth. Stir the slurry into the stew during the last 30 minutes of cooking.
  7. Stir in 1 cup frozen peas during the final 15 minutes of cooking until heated through.