Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into thick coins
  • 1.5 lbs baby potatoes, halved
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Heat the vegetable oil in a skillet over medium-high heat. Pat the beef cubes dry, season with salt and pepper, and brown in batches until a mahogany crust forms. Transfer the beef and rendered fat into the slow cooker.
  2. In the same skillet, sauté the diced onion for 3–5 minutes until translucent, then stir in the minced garlic for 60 seconds until fragrant. Transfer the mixture over the beef in the slow cooker.
  3. Arrange the sliced carrots and halved baby potatoes around the beef. In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and dried thyme, then pour the liquid evenly over the ingredients.
  4. Secure the lid and cook on Low for 8 hours or High for 4 hours.
  5. Thirty minutes before serving, whisk the cornstarch and cold water together to create a slurry and stir it into the casserole to thicken the gravy.
  6. Stir in the lemon juice and fresh parsley just before plating.