Ingredients
Scale
- 1.5 lbs beef stew meat or chuck roast (cut into 1-inch chunks)
- 3 large russet potatoes, peeled and cubed
- 4 large carrots, sliced into thick rounds
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth (using bouillon cubes is the most budget-friendly)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons cornstarch (mixed with 2 tablespoons cold water)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil (optional for searing)
Instructions
- Step 1: Preparation and Searing Start by prepping all your vegetables. Peel and cube your potatoes and carrots into uniform sizes to ensure they cook evenly. If you have an extra five minutes, season your beef chunks with salt and pepper and sear them in a skillet with a tablespoon of oil over high heat until browned on all sides. While this step is optional for a “dump-and-go” meal, it adds a deep, caramelized flavor and rich color to the final stew that is well worth the effort.
- Step 2: Slow Cooker Assembly Place the beef, potatoes, carrots, onions, and garlic into the slow cooker insert. In a small bowl or measuring cup, whisk together the beef broth, tomato paste, Worcestershire sauce, and dried thyme. Pour this liquid mixture over the meat and vegetables. Toss in the bay leaf. Ensure the liquid mostly covers the ingredients, but don’t worry if a few peaks are sticking out; the vegetables will release their own moisture as they cook.
- Step 3: Slow Cooking and Thickening Cover the slow cooker with its lid. Set it to “Low” for 8 to 9 hours or “High” for 4 to 5 hours. About 30 minutes before you are ready to serve, whisk the cornstarch and cold water together to create a slurry. Stir this slurry into the bubbling stew and turn the heat to high (if it wasn’t already). This will thicken the broth into a luscious, glossy gravy. Remove the bay leaf, adjust the salt and pepper to your liking, and serve hot in deep bowls.
- Cook Time: 8 hours 15 minutes