Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 3 large carrots, sliced into thick coins
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 1 cup frozen peas
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Pat the beef cubes dry with paper towels and season with salt and pepper.
  2. Heat vegetable oil in a skillet over medium-high heat and brown the beef in batches until a deep brown crust forms on all sides.
  3. Deglaze the skillet by pouring in a splash of beef broth, scraping up the brown bits from the bottom, then transfer the meat and liquid into the slow cooker.
  4. Add the potatoes, carrots, onion, and garlic to the slow cooker.
  5. In a small bowl, whisk together the remaining beef broth, tomato paste, Worcestershire sauce, and thyme, then pour the mixture over the vegetables.
  6. Place the bay leaves on top, cover, and cook on LOW for 8 hours or HIGH for 4 hours.
  7. Stir in the frozen peas.
  8. Whisk cornstarch and cold water to create a slurry, stir into the stew, and cook until the gravy is thick and glossy.
  9. Garnish with chopped fresh parsley before serving.