Ingredients:

  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 4 large carrots, sliced into thick rounds
  • 1.5 lbs baby gold potatoes, halved
  • 1 medium yellow onion, diced
  • 1 cup frozen peas
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Toss beef cubes in flour, salt, and pepper until evenly coated.
  2. Heat oil in the skillet over medium-high heat. Brown beef in batches until a deep mahogany crust forms on all sides.
  3. Pour a splash of beef broth into the hot skillet, scraping up all the brown bits (fond) with a wooden spoon. Pour this liquid into the slow cooker.
  4. Place the seared beef, diced onions, garlic, tomato paste, Worcestershire sauce, thyme, and bay leaves into the slow cooker.
  5. Pour in the remaining beef broth until the ingredients are just covered.
  6. Cover and set the slow cooker to Low for 8 hours.
  7. 3 hours before the end of cooking, stir in the carrots and potatoes.
  8. 30 minutes before serving, whisk 2 tbsp cornstarch with 2 tbsp cold water. Stir the slurry into the stew.
  9. Stir in the frozen peas and remove bay leaves before serving.