Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 4 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • salt to taste
  • black pepper to taste
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Heat olive oil in a pan over medium-high heat; brown beef cubes in batches until a mahogany crust forms.
  2. Transfer the browned beef to the slow cooker along with the diced onion, garlic, and tomato paste.
  3. Pour in the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir gently to combine.
  4. Cover and cook on Low for 7-8 hours (or High for 4-5 hours).
  5. Add the potatoes, carrots, and celery during the last 3 hours of cooking to maintain their structural integrity.
  6. Whisk together the cornstarch and cold water in a small bowl to create a slurry.
  7. Stir the slurry into the stew, cover, and cook on High for an additional 15–30 minutes until the gravy is glossy and thick.
  8. Stir in the frozen peas just before serving.