Ingredients:

  • 2 lbs beef chuck, trimmed of excess fat and cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 tsp dried thyme
  • 3 large carrots, peeled and sliced into thick rounds
  • 1.5 lbs baby potatoes, halved
  • 2 stalks celery, sliced
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Season beef with salt and pepper, then brown the beef in batches until a mahogany crust forms on all sides. Note: Don't crowd the pan or the meat will steam instead of sear. Transfer the browned beef to the slow cooker.
  2. In the same skillet, sauté diced onions and minced garlic for 3 minutes until fragrant and translucent. Scrape the brown bits (fond) from the pan into the slow cooker using a splash of broth if needed.
  3. Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, and the bay leaf. SMELL CHECK: You should smell a rich, savory aroma of toasted garlic and beef.
  4. Nestle the halved baby potatoes, sliced carrots, and sliced celery into the liquid. Ensure the vegetables are mostly submerged.
  5. Cover and cook on Low for 7-8 hours (or High for 4-5 hours) until the beef is fork tender and pulls apart easily.
  6. Whisk together cornstarch and cold water in a small bowl to create a slurry.
  7. Stir the slurry into the stew during the last 30 minutes of cooking. SMELL CHECK: The aroma should shift from soupy to stewy as the sauce thickens.
  8. Once the gravy has thickened and become glossy, stir in the frozen peas and fresh chopped parsley. VISUAL CUE: The sauce should coat the back of a spoon without running off immediately.