Ingredients
Scale
- 2 lbs lean beef chuck roast, trimmed of excess fat and cubed
- 1 quart beef bone broth (for maximum protein)
- 3 large carrots, peeled and sliced into rounds
- 2 stalks celery, chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 cups baby potatoes, halved
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Fresh parsley for garnish
Instructions
- Pat the beef cubes dry with paper towels and season them generously with salt and black pepper. Heat a large skillet over medium-high heat with a small amount of olive oil. Sear the beef in batches until a deep brown crust forms on all sides. Transfer the browned beef into your slow cooker. This searing process is vital for developing a deep, complex flavor profile.
- Add the carrots, celery, onion, baby potatoes, and minced garlic to the slow cooker on top of the beef. In a separate bowl or large measuring cup, whisk together the beef bone broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour this liquid mixture over the meat and vegetables. Toss in the bay leaves and give everything a gentle stir to combine.
- Place the lid on the slow cooker and lock it if applicable. Set the temperature to “Low” and cook for 7 to 8 hours. If you are in a hurry, you can set it to “High” and cook for 4 hours. You will know it is ready when the beef easily pulls apart with a fork and the vegetables are tender but not mushy.
- About 30 minutes before serving, whisk the cornstarch and water together to create a smooth slurry. Stir the slurry into the bubbling stew. Increase the heat to high for the final 20-30 minutes to allow the sauce to thicken into a glossy gravy. Remove the bay leaves, ladle the stew into deep bowls, and garnish with fresh parsley before serving.
- Cook Time: 8 hours 20 minutes